Cantonese Lemon Chicken

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(Makes 4 servings)

Another favorite at Green Mountain, this light ‘fried’ chicken recipe is rich in taste. Goes to show that healthy eating can please even the pickiest eaters!

12-16 ounces boneless, skinless chicken breasts
1 egg, lightly beaten
2 teaspoons light soy sauce
2 teaspoons rice wine vinegar
¼ cup cornstarch (divided)
3 tablespoons flour
1 tablespoon canola oil
Cantonese Lemon Sauce (see below)

Place chicken breast in glass baking dish. Combine egg, soy sauce, rice wine vinegar and 1 tablespoon cornstarch in a small bowl and mix until smooth; pour over chicken breasts, turning chicken to coat well; cover and place in the refrigerate for an hour or more.

Heat oven to 400 degrees Fahrenheit. Combine remaining 3 tablespoons cornstarch and flour in a flat shallow dish. In a large skillet, heat oil over medium heat; Remove chicken breasts from egg/soy mixture and dip and coat each chicken breast into flour mixture; gently set into heated skillet and sauté on each side about 2 minute or until golden brown. Remove chicken from skillet and place on baking sheet. Bake 15- 20 minutes or until done. Slice chicken breasts and spoon Cantonese Lemon Sauce over top. Serve.

Cantonese Lemon Sauce

Makes ½ cup

2 tablespoons lemon juice
2 tablespoon lime juice
2 teaspoons rice wine vinegar
1 tablespoon water
3 tablespoons sugar
¾ teaspoon cornstarch
1 ½ tablespoons water
½ teaspoon lemon zest

In a small sauce pan, combine lemon juice, lime juice, rice wine vinegar, 1 tablespoon water and sugar. Cook and stir over medium heat until sugar is dissolved. In small bowl, whisk together cornstarch and 1 ½ tablespoons water and add to lemon mixture, continue cooking, stirring until sauce is desired thickness. Stir in lemon zest and spoon over chicken breasts.