Meals Matter

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Contributed By: geoffson
Canadian Living

Ingredients

Chinese Lemon Honey Chicken

1 lb (500 g) boneless skinless chicken breasts

1 Green onion

1 tbsp (15 mL) Chinese rice wine or dry sherry

2 tsp (10 mL) soy sauce

1 tsp (5 mL) grated gingerroot

1/4 tsp (1 mL) white pepper

2 tbsp (25 mL) cornstarch

1 Egg white

Pinch baking soda

1 cup (250 mL) vegetable oil

2 cloves Garlic, minced

1/4 tsp (1 mL) sesame oil

Sauce:

1 cup (250 mL) chicken stock

1 tsp (5 mL) grated lemon rind

1/4 cup (50 mL) lemon juice

1 tbsp (15 mL) liquid honey

2 tsp (10 mL) cornstarch

1/4 tsp (1 mL) salt

Preparation

Preparation:

Diagonally cut chicken crosswise into 1/4-inch (5 mm) thick slices. Separate white and green parts of onion; mince white part and thinly slice green part. Set green part aside for garnish.

In bowl, mix chicken, white part of onion, rice wine, soy sauce, ginger and pepper. Marinate for 20 minutes. Mix together cornstarch, egg white and baking soda; stir into chicken mixture to coat completely

Sauce: In small bowl, whisk together chicken stock, lemon rind and juice, honey, cornstarch and sa< set aside.

In wok or skillet, heat vegetable oil over medium-high heat; fry chicken, in batches and turning and separating pieces, until lightly browned, 4 to 5 minutes. With slotted spoon, transfer to paper towel-lined plate and keep warm.

Drain off all but 1 tbsp (15 mL) of the oil from wok; stir-fry garlic for 30 seconds. Add sauce; cook, stirring, until thickened, about 2 minutes. Stir in sesame oil. Add chicken and turn to coat. Sprinkle with reserved sliced green part of onion

Additional Information

* Tip: Use lemon- or orange-blossom honey if available.

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