6 servings
3 large whole boneless skinless chicken breasts
1/4 c all-purpose flour
1/4 c water
1 egg
2 tbl cornstarch
1 tbl vegetable oil
1 teaspoon salt
1 teaspoon soy sauce
1/4 teaspoon baking soda
Lemon sauce
1/2 lemon, thinly sliced
Cut chicken breasts into strips. Spray a heavy nonstick pan with Pam. Beat remaining ingredients (except lemon sauce and lemon) with a hand beater until smooth. Dip each chicken piece, one at a time, into the batter. Cook in coated nonstick skillet until golden brown, turning once, about 7 minutes. Repeat with remaining chicken. Arrange chicken in a single layer on heated platter. Keep warm. Prepare Lemon Sauce; pour over chicken. Garnish with lemon slices.
Lemon Sauce
1/2 c water
1/2 teaspoon grated lemon peel
1/4 c lemon juice
1/4 c honey
1 tbl catsup
1/2 teaspoon instant chicken bouillon
1/2 teaspoon salt
1 clove garlic, finely chopped
1 tbl cornstarch
1 tbl cold water
Heat 1/2 c water, the lemon peel, lemon juice, honey, catsup, bouillon, salt and garlic to boiling. Mix cornstarch with 1 tbl water; stir into sauce. Cook and stir until thickened, about 30 secnds.