Ingredients:
2 tbsp 14-spice and herb blend
2 tbsp no-salt steak sauce
3 tbsp dry sherry
3 tbsp sesame oil
2 egg whites, lightly beaten
6 boned and skinned chicken breasts,, halved
1 vegetable oil for deep frying
1/4 cup unsalted butter or margarine, divid, ed
1/2 cup green onions, sliced (with tops)
3 cup carrots, julienned
1 tbsp corn starch
1 cup milk
3 tbsp lemon juice
3 cup cooked rice
Instructions:
In a shallow bowl, combine herb and spice blend, steak sauce, sherry,
sesame oil, and egg whites. Coat chicken in mixture, dipping twice.
Refrigerate chicken for 30 minutes. Heat several inches of oil to 365
F in a large saucepan or deep fryer. Fry coated chicken, in batches,
for 2 1/2 to 3 minutes; drain on paper towels. Melt 2 tablespoons
butter in medium saucepan over medium heat. Cook onion until soft;
add carrot and cook until tender-crisp, about 5 minutes; set aside.
Melt remaining 2 tablespoons butter in small saucepan over medium
heat; mix in corn starch; remove from heat. Gradually add milk,
stirring until smooth. Bring to a boil over high heat, stirring
constantly. Reduce heat and boil gently for 2 minutes. Remove from
heat and stir in lemon juice. Pour sauce over chicken and serve with
vegetables and rice.
Makes about 6 servings.
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"Stupidity is the devil. Look in the eye of a chicken and you'll know. It's the most horrifying, cannibalistic, and nightmarish creature in this world." - Werner Herzog
Chinese Lemon Chicken Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
