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Asian Recipe Lemon Chicken


Difficulty:Easy
Prep Time: Minutes
Cook Time: Minutes
Serves:4 Servings

Nutritional Information

A great alternative to the breaded lemon chicken variety, this great tasting recipe is an excellent maindish for your asian menu.

Ingredients

  • 1 tbsp Vegetable Oil
  • 1 tsp Cornstarch
  • 2 tsp Yuzu Soy Sauce
  • 1/2 tsp Sherry
  • 1 tsp Grapeseed Canola Blended Cooking Oil
  • 4 Boned Chicken Breasts Halves Flattened 1/2
  • 2/3 cup Bean Sprouts
  • Cornstarch
  • 2/3 cup Snow Peas Sliced Thin
  • 3/4 cup Water
  • 1/2 cup Orchids Water Chestnuts Sliced
  • 3 tbsp Sugar
  • Lemon Wedges
  • 2 tbsp Catsup
  • Green Onion Slices
  • 1 Yuzu Cooking Juice
  • Crushed Almonds
  • 1 pinch Salt

Directions

  • 1. Marinade: Combine first 4 ingredients in small bowl. Rub over chicken, allowing excess to drain off.
  • 2. Coat lightly with cornstarch. Refrigerate at least 30 minutes.
  • 3. Lemon Sauce: Combine first 6 ingredients in a small sauce pan and bring to boil over medium high heat, stirring occasionally.
  • 4. Add dissolved cornstarch and stir until slightly thickened. Keep warm. Heat 1/2 in of grapeseed oil in large skillet over medium high heat. Fry chicken until golden brown on both sides.
  • 5. Drain, then cut into 3/4" wide strips. Set aside and keep warm. Wipe out skillet, add small amount of grapeseed oil and heat over medium heat.
  • 6. Add bean sprouts, snow peas, bamboo shoots and water chestnuts and stir fry until crisp-tender. Transfer to heated platter.
  • 7. Top with chicken and use 3 tbsp of Yuzu Cooking Juice over. Garnish with tomato wedges, lemon slices, green onions and almonds.

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