Almond Chicken with Lemon Sauce
- Active Time 15m
- Total Time 15m
Makes 4 servings
Almond-coated chicken with lemon sauce is another classic of Chinese cooking. It is a combination of different textures, shapes and flavors that meet all the requirements for a formal Chinese recipe.
- 2 boneless, skinless chicken breasts, halved
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1 cup sliced almonds
- 1/2 cup fresh lemon juice
- 1 tablespoon rice vinegar
- 1 1/2 tablespoons sugar
- 2 teaspoons cornstarch dissolved in 1 tablespoon cold water
- 2 tablespoons vegetable oil
Dredge the chicken breasts thoroughly in the cornstarch. Dip each one into the eggs, then in the almonds, coating well. Chill until needed.
In a nonreactive saucepan over medium-high heat, combine the lemon juice, vinegar, sugar and dissolved cornstarch. Cook, stirring constantly, until the mixture thickens, about 3 minutes. Remove from the heat and set the dipping sauce aside.
In a large nonstick skillet over medium heat, heat the vegetable oil until hot. Add the chicken breasts and saute for 5 minutes on each side, or until cooked through.
Cut the chicken breasts into bite-size pieces. Serve at once, with the lemon dipping sauce.
NOTES: A nonreactive saucepan is made of a material that will not interact with the acid in the food. Stainless steel, ceramic, glass and anodized aluminum are fine.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
459 calories; 23g total fat; 175mg cholesterol; 113mg sodium; 28g carbohydrates; 3g fiber; 35g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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