Lemon Chicken 




Submitted by ayhan
Stir-fried chicken strips and vegetables in a lemon sauce. Serve with rice.
Cal: 522 Fat: 37g Carbs: 15g Protein: 34g Fiber: 2g
More Nutrition...
More Nutrition...
Original recipe serves 4
Directions
Beat egg whites with 4 teaspoons of cornstarch in a large bowl. Add chicken strips, turning to coat. Cover, and refrigerate for 15 minutes. Heat oil in a wok or large skillet until hot. Swirl to coat the pan. Carefully add chicken, and stir-fry quickly until about golden, about 2 to 4 minutes. Using a slotted spoon, transfer chicken to a paper towel to drain. Drain the pan, reserving 1 tablespoon of the oil. Return pan to heat and add the garlic, pepper, and onion. Stir-fry until onion begins to soften, about 1 to 2 minutes. Add sugar, broth, juice and zest from lemon, cayenne pepper sauce and wine. In a small bowl, combine the remaining cornstarch and water, stirring to dissolve. Stir cornstarch mixture into the pan, and stir sauce until it thickens. Add chicken, cooking a few minutes or until chicken is completely heated through.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
26.1
--
4.9
7
56.4
29.8
67.4
15
Calories: 522.1
Total Sugars: 6.3g
Carb.: 14.6g
Fiber: 1.8g
Total Fats: 36.7g
Cholesterol: 89.3mg
Protein: 33.7g
Sodium: 359.5mg
*Data provided by USDA
(Not yet rated) Anonymous User on 2007-11-15
I didn't have a raw lemon handy, so I used 3 tablespoons of lemon juice from concentrate and two tablespoons of sugar.
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