Healthier Baked Lemon Chicken
Upgrading a classic chinese take out menu item made at home with nothing but quality ingredients prepared in a smarter manner.
Ingredients
1 lb skinless boneless chicken breast halves (4 halves)
1 egg white
1 tsp water
1/4 cup all-purpose flour
1 tsp baking soda
1/4 tsp ground red pepper (cayenne), if desired (1/4 to 1/2 tsp)
Chopped green onions and lemon slices
Chinese Lemon Sauce:
1/3 cup reduced-sodium chicken broth
1/4 cup sugar
3 tbsp lemon juice
2 tbsp rice vinegar
2 tbsp light corn syrup
2 tsp corn starch
1 1/2 tsp grated lemon peel
1 clove garlic, finely chopped or 1/2 tsp garlic powder
1/4 tsp salt
2 tsp cold water
Directions
1. Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add chicken and turn chicken to coat. Let stand 10 min.
2. Heat oven to 450 F. Spray non-stick cookie sheet with non-stick cooking spray. Remove chicken from egg white mixture. Discard mixture.
3. Mix flour, baking soda and red pepper in plastic bag. Add 1 chicken piece at a time. Seal bag and shake to coat chicken. Place chicken on cookie sheet and spray with cooking spray about 5 seconds or until surface of chicken appears moist.
4. Bake uncovered 20 to 25 min. or until food thermometer reads 165 F.
5. Meanwhile, prepare Chinese lemon sauce. Let chicken stand 5 min. Then cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with green onion and lemon slices.
Chinese Lemon Sauce:
1. Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic and salt to boiling in 1-quart saucepan, stirring occasionally.
2. Mix corn starch and cold water. Stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm over the chicken.
