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Chicken -Lemon
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| Yield: servings | |
| 1/3 cup(s) | chix broth |
| 1/3 cup(s) | lemon juice |
| 1/2 tsp | soy sauce |
| 1/4 cup(s) | brown sugar |
| 2 tsp | lemon peel |
| 1 | egg |
| 1/2 tsp | salt |
| 1/4 tsp | pepper |
| 3/4 lb | chix breasts, skinless - butterflied |
| 1/4 cup(s) | corn starch |
| 1/3 cup(s) | oil |
| 1 1/2 tbsp | corn starch in 1 Tbsp water |
| 1 tsp | sesame seeds |
Make sauce with broth, juice, soy, b sugar, lem peel. Beat egg with s and
p. Dredge breasts with cornstarch - dip in egg batter and dredge again.
Let stand 5 min. Fry chix in wok to golden. Drain on p. towel. Put
sauce on boil. Add starch and cook.
Cut chix pieces. Pour sauce over
and sprinkle toasted seeds- toasted in fry pan 3-4 min.
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