STIR FRY LEMON CHICKEN

STIR FRY LEMON CHICKEN image

Categories Sauce Chicken Citrus Stir-Fry Low Fat Kid-Friendly Quick & Easy

Yield 4-6 servings

Number Of Ingredients 28

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Ingredients

4 teaspoons peanut oil
2 teaspoons toasted sesame oil
6 boneless, skinless chicken breasts - cut crosswise into 1/2-inch-wide strips
BATTER
3/4 cup cornstarch
1/4 cup flour
1 teaspoon baking powder
fine sea salt to taste
1/4 teaspoon fresh ground pepper
1 tablespoon finely minced or grated fresh ginger
2 extra-large egg whites
1/2 cup ice-cold water
LEMON SAUCE
fine zest of 1 large lemon
juice from 2 large lemons - approximately 6 tablespoons
1/2 cup fat-free chicken broth
1/3 cup sugar
2 tablespoons white corn syrup
3 tablespoons distilled/pure white vinegar
1-1/2 teaspoons canola or corn oil
fine sea salt to taste
2 large cloves garlic - finely minced or grated
1-1/2 tablespoons cold water
4 teaspoons cornstarch
GARNISH
1 green onion - thinly sliced
additional fine lemon zest
toasted sesame seeds

Steps:

FOR BATTER AND CHICKEN: Sift cornstarch, flour, baking powder, salt and pepper into a large bowl. Whisk in ginger until evenly blended. In a small bowl, whisk egg whites until frothy, then whisk in cold water until well mixed. Add egg whites to dry ingredients and quickly whisk just until blended. Add chicken strips to batter and toss to evenly coat. In a large non-stick wok or skillet, heat peanut and sesame oils over medium-high heat. Pour battered chicken into a large sieve set over a bowl and drain off excess batter. Discard remaining batter. Add chicken to wok/skillet and stir-fry, gently tossing and separating pieces until lightly browned and cooked through, approximately 6-8 minutes. (Do not crowd the wok or the chicken will steam rather than brown. It may be necessary to cook chicken in two batches.) Remove to a serving platter/dish and keep warm. Carefully wipe wok clean with wet paper towels and set aside. FOR LEMON SAUCE: In a small bowl, whisk lemon zest and juice, chicken broth, sugar, corn syrup, vinegar, canola/corn oil, salt and garlic until well blended. In a small cup, stir cornstarch with cold water until dissolved. Whisk into lemon juice mixture until well blended. Return wok to medium-high heat, add lemon mixture and cook, stirring constantly until sauce boils and thickens, approximately 2-3 minutes. Remove lemon sauce from heat, pour over chicken and sprinkle with green onions, lemon zest and sesame seeds. Serve immediately. NOTE: For delicious citrusy variations use oranges rather than lemons or a combo of lemons and limes.