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    Almond Chicken with Lemon Sauce

    Source of Recipe

    Burt Wolf's Table/Doubleday

    Recipe Introduction

    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

    List of Ingredients

    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


    Serves 4
    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 sauce pan 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 sauce pan is made of a material that will not interact with the acid in the food. Stainless steel, ceramic, glass, and anodized aluminum are fine.




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