| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Chicken | 4 | Servings |
INGREDIENTS
| 8 | Chicken breasts, boned and skinned | |
| 1 | c | Slivered almonds |
| 1 | bn | Chives |
| 4 | Garlic cloves; finely minced | |
| 1 | tb | Finely minced fresh ginger |
| 2 | ts | Grated lemon peel, or: finely minced lemon peel |
| 1/2 | c | Lemon juice |
| 6 | tb | Sugar |
| 1/4 | c | Chicken broth |
| 2 | tb | Light soy sauce |
| 1/2 | ts | Salt |
| 2 | tb | Cornstarch |
| 1/4 | c | Cooking oil |
| Salt and pepper | ||
| 1 | c | All-purpose flour |
| 4 | tb | Unsalted butter |
INSTRUCTIONS
CHICKEN SAUCE TO FINISH ADVANCE PREPARATION: Dip each chicken breast in water and then gently flatten with a meat pounder or rolling pin until the breast increases in size by about one-third. Set aside. Toast the almonds in a 325 F oven until light golden, then set aside. Mince the chives and set aside. Combine the garlic and ginger and set aside. In a small bowl combine the sauce ingredients and mix well. LAST-MINUTE COOKING: Combine the cornstarch with an equal amount of cold water. Preheat the oven to warm. Place a small noncorrosive skillet or saucepan over medium heat. Add 1 tablespoon cooking oil and then garlic and ginger. Saute briefly, then add the sauce. Bring to a low boil and reduce the heat to simmer. Sprinkle the chicken on both sides with a little salt and pepper. Dust with flour, shaking off any excess. Place a 12-inch skillet over high heat. When hot, add the butter and remaining 3 tablespoons of oil. When the butter bubbles, pan-fry 3 or 4 chicken pieces at a time. Cook for about 1 minute on each side. The chicken is done when the meat turns color and feels firm to the touch (do not overcook). Transfer the chicken to a heated platter or dinner plates and keep warm in the oven while you cook the remaining chicken. Bring the sauce back to a low boil and stir in a little of the cornstarch mixture to lightly thicken it. Spoon the sauce over the chicken. Sprinkle the almonds and chives on top. Serve at once. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”