Chinese Restaurant Lemon Chicken
2 lbs chicken breast, raw, boneless, cut into strips
2 Tbsp oyster sauce
2 Tbsp cooking sherry (or chicken broth)
2 Tbsp rice vinegar
1/4 cup corn starch
4 Tbsp cooking oil
Mix oyster sauce, cooking sherry and rice vinegar.
Marinate chicken in it for 1/2 hour
Roll marinated chicken strips in cornstarch and saute
in skillet using cooking oil, turning until golden brown.
Make sure center of chicken is cook to at least 165-F.
1 cup chicken broth
1/3 cup granulated white sugar
1 Tbsp soy sauce
2 Tbsp cornstarch
1/3 cup lemon juice
1 tsp lemon zest
1 tsp sesame oil
dash ground white pepper
Stir together Lemon Sauce ingredients and mixwell.
Simmer in a saucepan over medium heat for about 3 or 4 minutes
until lemon sauce thickens and turns somewhat clear.
bed of lettuce leaves
Place cooked chicken strips on bed of lettuce leaves,
pour lemon sauce over chicken and garnish with lemon slices.