Ingredients
4
4 servings
- •1 cup soy sauce
- •1 large egg
- •0.25 cup lemon juice
- •2 tablespoons rice vinegar
- •2 teaspoons white sugar
- •1 teaspoon Chinese hot prepared mustard
- •4 skinless, boneless chicken breasts, cut into small chunks, or more to taste
- •0.5 cup cornstarch
- •2 tablespoons canola oil
- •1 cup chicken broth
- •2 tablespoons lemon juice
- •1 tablespoon honey
- •1 tablespoon cornstarch
Instructions
- Whisk soy sauce, egg, lemon juice, rice vinegar, sugar, and hot mustard together in a medium bowl. Add chicken, cover, and let marinate in the refrigerator for at least 1 hour.
- Remove chicken from marinade and toss in a large mixing bowl with 1/2 cup cornstarch. Be sure to coat thoroughly. Discard marinade.
- Heat oil in a large skillet over medium heat. Pan-fry chicken in batches until browned and no longer pink in the center, about 5 minutes per batch. Transfer to a tray covered with paper towels to absorb excess oil.
- Whisk chicken broth, lemon juice, honey, and cornstarch together in a medium saucepan. Bring to a boil; reduce heat and stir constantly until sauce becomes translucent and begins to thicken, about 10 minutes. Remove from heat and top cooked chicken with sauce.
Nutritional Facts
Per 4 servings
- Calories: 343
- Carbohydrate: 30g
- Fat: 11g
- Fiber: 1g
- Protein: 30g
- Sugar: 9g
Related Recipes
Ming's Lemon Chicken
Chinese Takeout Lemon Chicken
Easy Baked Lemon Chicken
Lemon Chicken
Chinese Garlic Chicken
Baked Lemon Chicken Breasts
Chinese Sweet and Sour Chicken
China Sun Chicken
Quick Chinese Chicken Salad
Chinese Take-Away-Style Lemon Chicken
Velveting Chicken Breast, Chinese Restaurant Style
