HOLLY'S LEMON CHICKEN ADAPTED FROM YAN CAN COOK
Make and share this Holly's Lemon Chicken Adapted from Yan Can Cook recipe from Food.com.
Provided by hollywall
Categories Chicken
Time 20m
Yield 8 cup approx, 4 serving(s)
Number Of Ingredients 12
Steps:
- spray or brush pan with oil and stir fry chicken for 2 min on high heat.
- add sauce and tofu (if using), mix well.
- reduce heat to med low, cover and simmer 2 minute.
- add water and cornstarch mixture stir well til thickened.
- Serve with rice and sliced red bell pepper garnish.
Nutrition Facts : Calories 136.1, Fat 1.9, SaturatedFat 0.4, Cholesterol 37.8, Sodium 749.4, Carbohydrate 15.9, Fiber 0.9, Sugar 12, Protein 13.7
ZESTY LEMON CHICKEN
Steps:
- Make the sauce by whisking the honey, lemon juice, zest and pulp together in a small bowl until blended. Stir in the plum sauce, pour into a small saucepan; set aside.
- In a small bowl, combine egg with the salt and white pepper. Lightly coat the chicken with the cornstarch; dip into the egg mixture and coat in the cornstarch again. Let it stand for 5 minutes. Shake off the excess cornstarch prior to cooking.
- In a wok, heat the oil until hot. Cook the chicken, a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels.
- Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
- Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds.
YAN CAN LO MEIN
Make and share this Yan Can Lo Mein recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot filled with water to a boil over high heat; add the noodles and cook according to package directions; drain and rinse with cold water, and drain again.
- Place a stir-fry pan over high heat until hot.
- Add the vegetable oil, swirling to coat the sides.
- Add the garlic and cook, stirring, until fragrant, about 10 seconds.
- Add the carrot, celery, bean sprouts, snow peas, bamboo shoots, and green onion; stir-fry until the vegetables wilt slightly, about 2 minutes.
- Add the noodles, oyster sauce, and sesame oil; toss to mix the noodles with the vegetables.
- Cook, stirring, until all the vegetables are tender, about 2 minutes.
- Transfer to a serving plate and serve.
- **fresh Chinese noodles are best due to their texture, but can substitute spaghetti or angel hair pasta; may add 1/4 lb cubed tofu, chicken, or shrimp for more substance.
Nutrition Facts : Calories 308, Fat 7.4, SaturatedFat 1.3, Cholesterol 47.9, Sodium 298.7, Carbohydrate 50.9, Fiber 4.9, Sugar 6.1, Protein 11.2
DOUBLE LEMON CHICKEN
The universally loved crispy chicken - from Austrian schnitzel to Korean fried chicken to the westernized lemon chicken that you'd get at your local Chinese restaurants - is found in multiple corners of the world, and is therefore served on many tables. That lemon chicken is the inspiration for this dish, where a sweet lemony sauce coats crispy fried chicken pieces. This Middle Eastern version uses a cheater's preserved lemon paste and plenty of fresh lemon to brighten it up. You'll make a little more preserved lemon paste than you need; use it for salad dressing, toss it with roasted vegetables, or swirl it into soups. Serve this dish with some lightly cooked greens and plain white rice.
Provided by Yotam Ottolenghi
Categories poultry, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Prepare the chicken: In a large bowl, whisk together the egg whites, soy sauce, cornstarch (cornflour), 1/2 teaspoon salt and a good grind of pepper just until there aren't any lumps, about 30 seconds. Working one breast at a time, place the chicken between 2 pieces of parchment paper and use a meat mallet (or the bottom of a pan) to pound the chicken evenly so it's a scant 1/2-inch/1-centimeter thick. Transfer to the egg white bowl and continue with the remaining. Stir everything together gently to coat, and refrigerate to marinate for at least an hour (or overnight if you're getting ahead).
- Meanwhile make the preserved lemon paste: Add all the ingredients to a small, lidded saucepan set over medium-high heat. Bring to a simmer, then lower the heat to medium-low, cover and cook for 12 to 14 minutes, or until the rinds start to look translucent and the juice has reduced by about half. Set aside to cool slightly, then transfer everything to a small food processor and blitz until you have a smooth, spreadable paste. (You should have about 1/4 cup.) Set aside 3 tablespoons for the sauce, then store the rest in a sealed container in the fridge for up to 4 weeks.
- Make the sauce: Add the 3 tablespoons preserved lemon paste, the stock, butter, garlic, sugar, turmeric and half the cumin to a medium saucepan, then place it over medium-high heat. Bring to a boil, then cook, stirring occasionally, for 15 minutes, until reduced by about a third. Measure out roughly 3 tablespoons of the sauce into a small bowl, then add the cornstarch (cornflour) and whisk until there are no lumps. Whisk this back into the sauce pot and cook for 1 minute, whisking continuously, until smooth and thickened slightly. Remove from the heat.
- Heat the oil in a large high-sided frying pan over a medium-high heat. Once hot (a sprinkle of cornstarch dropped into the oil should sizzle right away), fry two of the chicken breasts for 3 minutes per side, or until nicely browned and just cooked through. It should release easily from the skillet with a little help from a metal spatula. Transfer to a paper towel-lined plate and continue with the remaining 2 breasts. It might spit, so turn down the heat if needed. Wipe out the frying pan, add the sauce and bring to a simmer over medium-high heat. Add back all the chicken breasts and cook for just 3 minutes, gently turning them halfway. Remove from the heat and stir in the 2 tablespoons of lemon juice.
- Transfer the chicken breasts (cut them into strips, if you like) to a large serving platter with a lip and pour the sauce all over. Sprinkle with the remaining cumin. In a small bowl, toss together the spring onion, cilantro and remaining 2 tablespoons of lemon juice, and spoon this all over.
LEMON CHICKEN
Provided by Nicole Mones
Categories dinner, main course
Time 1h15m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Butterfly the chicken breasts, then slice them lengthwise into 1/2-inch thick strips. Cut the strips in half, place in a bowl and refrigerate.
- In a medium bowl, beat the eggs until smooth. Gradually beat in 1/2 cup of the potato flour. Mix in the baking soda and 1 teaspoon of the salt. Cover and refrigerate for 30 minutes. Place the remaining potato flour in a bowl, season with the remaining 1/2 teaspoon salt and set aside.
- Prepare the sauce: Combine the lemon juice and zest, sugar, vinegar, salt and 3/4 cup water in a saucepan and place over medium heat. In a bowl, stir together 1/2 cup of the sauce and the cornstarch. Transfer this mixture back to the pan. Simmer for 15 minutes.
- Place a wok over medium-high heat and add the oil. Working in batches, cook the chicken: dredge a small portion of chicken in the egg mixture. Shake off excess egg from the chicken and coat it in the seasoned potato flour. Shake again. Lower the chicken into the hot oil one piece at a time. Cook until crisp, about 2 minutes per side. Drain on paper towels. Arrange chicken in a shallow bowl. Reheat the sauce and pour it over the chicken.
HONEY LEMON CHICKEN
When I told our 12-year-old daughter, Amanda, That we were grilling chicken, she asked to make a marinade. Now we use her combination of honey, lemon, garlic and seasonings every time we grill chicken. -Tamara McFarlin Mondovi, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Cover and refrigerate the remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.
Nutrition Facts : Calories 179 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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