Lemon Chicken Breasts (low Fat)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 6 large boneless skinless chicken breasts
• 1/2 cup cornstarch
• 1 teaspoon salt (to taste)
• 1/2 teaspoon black pepper (to taste)
• 4 egg yolks, lightly beaten
• 1/4 cup cold water
• vegetable oil (for frying)
• 6 green onions, sliced (optional)
• 3 tablespoons cornstarch
• 1 1/2 cups water
• 1/2 cup lemon juice
• 3 -4 tablespoons brown sugar
• 3 tablespoons honey
• 2 teaspoons instant chicken bouillon granules
• 1 teaspoon minced fresh ginger (or to taste)
• 1 teaspoon yellow food coloring (optional)
• lemon slice (to garnish)

Recipe

• 1 slice the chicken breasts in half in the middle to create two smaller pieces; place between two sheets of plastic wrap.
• 2 pound with a mallet or a rolling pin to flatten just slightly.
• 3 in a bowl combine cornstarch, salt and pepper; gradually whisk in the egg yolks and cold water.
• 4 heat oil in a skillet over medium high heat.
• 5 dip/coat the chicken breasts one at a time into the cornstarch mixture.
• 6 add the chicken breasts one or two at a time to hot oil; cook until golden brown and cooked through (about 5 minutes).
• 7 place the chicken on a plate.
• 8 cook any remaining chicken.
• 9 sprinkle the green onions (if using) on top of the chicken.
• 10 for the lemon sauce; in a medium saucepan combine water, lemon juice, brown sugar, honey, bouillon powder and ginger; mix to combine.
• 11 cook over medium heat, stirring or whisking constantly until the sauce boils and thickens (about 4-5 minutes).
• 12 pour over the cooked chicken and garnish plate with lemon slices if desired.