Best Stir Fry Empress Lemon Chicken Recipes

EMPRESS CHICKEN

Empress Chicken image

Empress chicken was my favorite thing to order at the local chinese restaurant. They switched over to "fast food" chinese, and this dish got lost in the translation! I found this recipe online, and it's very close to my beloved dish! Great over rice. NOTE: The amount of cornstarch has been adjusted based upon reviewers' comments.

Provided by Charmie777

Categories Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups chicken broth
3/4 cup sugar
1/4-1/2 cup cornstarch
1/2 cup soy sauce
1/2 cup white vinegar
3 -4 garlic cloves, minced
1 1/2 teaspoons fresh ginger, chopped
3 lbs boneless skinless chicken breasts, cubed
1/4 cup dark soy sauce (tamari)
1 large egg, beaten
1/2 cup cornstarch
2 cups green onions, minced (one bunch)
8 small hot peppers, diced (I used jalapenos)

Steps:

Combine first 7 ingredients in a jar and shake vigorously. Store in fridge until ready.
Mix chicken with 1/4 cup dark soy sauce. Stir in egg.
Add cornstarch and mix chicken until coated.
Deep fry in hot oil until golden brown.
Drain on paper towels.
Place a small amount of oil in wok and heat to very hot.
Add onions and peppers and stir fry 30 seconds.
Stir in sauce mixture (shake again first).
Cook until thick. If it gets too thick, add some water until desired consistency.
Add chicken and cook until hot and bubbly.
Serve over hot rice.

STIR FRY EMPRESS LEMON CHICKEN

Stir Fry Empress Lemon Chicken image

Make and share this Stir Fry Empress Lemon Chicken recipe from Food.com.

Provided by looneytunesfan

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons cornstarch
4 tablespoons Kikkoman soy sauce, divided
1 lb boneless skinless chicken, cut into 1-inch pieces
1/2 cup sugar
2 1/2 teaspoons cornstarch
3/4 teaspoon grated fresh lemon peel
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 bunch green onion, cut into 1-inch lengths

Steps:

Combine 2 tablespoons cornstarch and 1 tablespoons soy sauce in small bowl; stir in chicken. Let stand 30 minutes.
Meanwhile, combine sugar, 2-1/2 teaspoons cornstarch, lemon peel and juice, remaining 3 tablespoons soy sauce and 1/4 cup water.
Heat oil in hot wok over high heat, Or if using skillet, heat oil over medium-high heat. Add chicken and green onions; stir-fry 3 minutes. Remove.
Reduce heat to medium-high. Pour soy sauce mixture into wok; bring to boil. Cook, stirring constantly, 1 minute. Add chicken and green onions, stirring to coat all pieces well with sauce. Serve immediately.

Nutrition Facts : Calories 326.1, Fat 8.3, SaturatedFat 1.3, Cholesterol 66, Sodium 1084.8, Carbohydrate 34.1, Fiber 1.1, Sugar 26.2, Protein 28.8

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