Chiu Chow Lemon Chicken Recipe
Servings: 4
Ingredients
- 8 x Chicken breasts, boned and skinned
- 1 c. Slivered almonds
- 1 bn Chives
- 4 x Garlic cloves, finely chopped
- 1 Tbsp. Finely chopped fresh ginger
- 2 tsp Grated lemon peel, or possibly: finely chopped lemon peel
- 1/2 c. Lemon juice
- 6 Tbsp. Sugar
- 1/4 c. Chicken broth
- 2 Tbsp. Light soy sauce
- 1/2 tsp Salt
- 2 Tbsp. Cornstarch
- 1/4 c. Veg. oil Salt and pepper
- 1 c. All-purpose flour
- 4 Tbsp. Unsalted butter
Directions
- ADVANCE PREPARATION: Dip each chicken breast in water and then gently flatten with a meat pounder or possibly rolling pin till the breast increases in size by about one-third. Set aside.
- Toast the almonds in a 325 F oven till light golden brown, then set aside.
- Mince the chives and set aside. Combine the garlic and ginger and set aside. In a small bowl combine the sauce ingredients and mix well.
- LAST-MINUTE COOKING: Combine the cornstarch with an equal amount of cool water. Preheat the oven to hot.
- Place a small noncorrosive skillet or possibly saucepan over medium heat. Add in 1 Tbsp. veg. oil and then garlic and ginger. Saute/fry briefly, then add in the sauce. Bring to a low boil and reduce the heat to simmer.
- Sprinkle the chicken on both sides with a little salt and pepper.
- Dust with flour, shaking off any excess. Place a 12-inch skillet over high heat. When warm, add in the butter and remaining 3 Tbsp. of oil.
- When the butter bubbles, pan-fry 3 or possibly 4 chicken pcs at a time. Cook for about 1 minute on each side. The chicken is done when the meat turns color and feels hard to the touch (don't overcook). Transfer the chicken
- to a heated platter or possibly dinner plates and keep hot in the oven while you cook the remaining chicken.
- Bring the sauce back to a low boil and stir in a little of the cornstarch mix to lightly thicken it. Spoon the sauce over the chicken. Sprinkle
- the almonds and chives on top. Serve at once.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 428g | |
| Recipe makes 4 servings | |
| Calories 914 | |
| Calories from Fat 417 | 46% |
| Total Fat 47.29g | 59% |
| Saturated Fat 15.76g | 63% |
| Trans Fat 0.35g | |
| Cholesterol 209mg | 70% |
| Sodium 944mg | 39% |
| Potassium 859mg | 25% |
| Total Carbs 55.41g | 15% |
| Dietary Fiber 3.6g | 12% |
| Sugars 20.68g | 14% |
| Protein 66.42g | 106% |
