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Lemon Chicken  

Stir-fried chicken strips and vegetables in a lemon sauce. Serve with rice.

Cal: 522 Fat: 37g Carbs: 15g Protein: 34g Fiber: 2g
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Original recipe serves 4
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 12)

  • 6 egg whites
  • 3 3/4 pounds chicken ; boneless breasts, cut into thin strips
  • 1.998 cups chicken broth
  • 3 red bell pepper ; thinly sliced
  • 3 onions ; thinly sliced
  • 1 1/2 cups canola oil
  • 3 whole lemons ; zested and juiced
  • 3 dashes cayenne pepper sauce
  • 3 cloves garlic
  • 3 tablespoons soy sauce
  • 3 tablespoons sugar
  • 3 tablespoons rice wine
  • 21 teaspoons cornstarch ; divided
  • 6 tablespoons water
  • In My Kitchen

  • You will also need: wok


    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.

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    (No rating submitted) 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.