Lee Lums Lemon Chicken Recipes

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LEE LUM'S LEMON CHICKEN



Lee Lum's Lemon Chicken image

This recipe is from Craig Claibourne's New York Times Cookbook, and I think it's one of the best recipes I've ever tried. It looks beautiful, I love the flavors, and in my opinion, well worth the work. Don't leave out or substitute for the whole bottle of lemon extract added at the very last second; it's what makes the dish. If you cannot find water chestnut flour or powder, you can substitute cornstarch. However, the texture will not be as crispy or nutty.

Provided by Charmed

Categories     Chicken Breast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 21

8 boneless skinless chicken breast halves
2 tablespoons light soy sauce
1/4 teaspoon sesame oil
1 teaspoon salt
1 tablespoon gin or 1 tablespoon vodka
3 egg whites, beaten until frothy
1 cup water chestnut flour (or powder)
peanut oil or salad oil (for frying)
3/4 cup sugar
1/2 cup rice vinegar
1 cup chicken broth (fresh or canned)
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon msg (I always leave it out) (optional)
1 lemon (juice and grated rind)
3 small carrots, julienned
1/2 large green pepper, julienned
3 green onions, julienned
3 canned pineapple rings, drained & shredded (or about 1/2 cup shredded pineapple)
1 (1 ounce) bottle lemon extract
1/4 head iceberg lettuce, shredded

Steps:

  • Place the chicken breasts in a shallow dish.
  • Combine the soy sauce, sesame oil, salt and gin or vodka, and pour over the chicken; toss to coat and let sit for 30 minutes.
  • Preheat the oven to 200.
  • Beat the egg whites, drain the chicken (discarding the marinade), and toss to coat.
  • Pour the water-chestnut flour on a plate and dredge chicken completely in the flour.
  • Arrange the shredded lettuce attractively on a platter.
  • To cook the chicken, pour the peanut oil into a skillet (use an electric skillet if you have one) to a depth of 1/2 inch and heat to 350 degrees.
  • Add the chicken in batches, browning one side, then turning to brown the other; drain and keep warm in the oven if necessary.
  • Either while you're cooking the chicken or afterwards (while keeping the chicken warm), in a small saucepan, combine the sugar, rice vinegar, broth, the cornstarch dissolved in the 2 tablespoons water, the msg if desired, the lemon juice and the rind; bring to a boil and stir until thickened.
  • Carefully and neatly slice the chicken crosswise into 1" slices, then using a large spatula, place attractively on top of the lettuce.
  • Add the vegetables and pineapple to the sauce; remove from the heat, stir in extract, pour over the chicken, and serve immediately.

Nutrition Facts : Calories 265.9, Fat 2, SaturatedFat 0.5, Cholesterol 68.4, Sodium 751.6, Carbohydrate 28.8, Fiber 2.2, Sugar 23.4, Protein 30.5

LEMONY CHICKEN



Lemony Chicken image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 quart buttermilk
1 tablespoon lemon zest (from 1 lemon)
4 boneless skinless chicken breasts, tenders removed, cut in strips
2 cups all-purpose flour
1 cup cornstarch
Vegetable oil, for frying
1 (11-ounce) jar lemon curd
1/4 cup chicken broth
1/4 teaspoon ground ginger
1/2 teaspoon soy sauce

Steps:

  • Add enough oil to cover the bottom of a large frying pan by 1/4 to 1/2-inch depth. Heat oil to 365 degrees F.
  • Meanwhile, whisk buttermilk and zest together in a medium bowl. Add chicken and set aside. Sift together flour and cornstarch into a shallow dish. Remove chicken from buttermilk mixture and dredge in flour mixture. Fry chicken strips until golden brown, about 4 to 5 minutes. Carefully flip chicken and continue cooking another 3 to 4 minutes. Drain on paper towels.
  • While chicken is frying, make the sauce. In a small saucepan over low heat, melt lemon curd, stirring constantly. Add remaining ingredients and heat through. Drizzle sauce over chicken and serve.

CREAMY LEMON CHICKEN



Creamy Lemon Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Six 3- to 4-ounce boneless, skinless chicken thighs
3 cloves garlic, minced
1/4 cup white wine
3/4 cup heavy cream
1/2 cup grated Parmesan
1 lemon, zested and juiced, plus lemon slices, for garnish
3 big handfuls spinach (about 3 cups)
Fresh basil, for garnish

Steps:

  • Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
  • Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.

LEMON-LIME CHICKEN



Lemon-Lime Chicken image

I've served this main dish numerous times for dinner guests and have received many compliments. In fact, every time I make it for my husband, he'll comment, "This is the best chicken I've ever had."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 8

6 boneless skinless chicken breast halves
1/2 cup packed brown sugar
1/4 cup cider vinegar
3 tablespoons each lemon juice and lime juice
3 tablespoons Dijon mustard
3/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt

Steps:

  • Place chicken in a shallow glass dish. Combine remaining ingredients; pour over chicken. Cover and refrigerate at least 4 hours or overnight. Drain, discarding marinade. Grill chicken over medium-hot heat, turning once, until juices run clear, about 15-18 minutes.

Nutrition Facts :

LEMON CHICKEN



Lemon Chicken image

There are many versions of this popular Cantonese pairing, and they are almost always too sweet-sometimes abominably so. I've reduced the sugar in this one, so it's more sour and savory. I do love the chicken fried, but you can also steam or stir-fry it; both variations are faster and easier than the main recipe. In any case, serve the chicken over white rice.

Yield makes 4 servings

Number Of Ingredients 15

1 1/2 to 2 pounds boneless, skinless chicken breasts or thighs, cut crosswise into 1/2-inch strips
1 scallion, trimmed and chopped
One 1/2-inch piece fresh ginger, peeled and minced
3 tablespoons soy sauce
1 tablespoon oyster sauce, optional
1 teaspoon Shaoxing wine or dry sherry
1/4 teaspoon black pepper
Corn, grapeseed, or other neutral oil for deep-frying
1 egg, lightly beaten
1/2 cup flour
1/4 cup fresh lemon juice
1/2 cup chicken stock, preferably homemade (page 160)
2 tablespoons sugar
2 teaspoons cornstarch
Salt to taste

Steps:

  • Place the first 7 ingredients in a bowl and combine thoroughly. Cover, refrigerate, and marinate for at least 30 minutes and up to 2 hours. When ready to cook, pour 2 inches of oil in a deep heavy skillet or saucepan and heat to about 375°F (use an instant-read thermometer to check, or add a pinch of flour to the oil; it will sizzle at the right temperature). Remove the chicken from the marinade and coat with the egg and then the flour; carefully slide the chicken into the oil. Do not overcrowd; cook in batches if necessary. Cook, turning once, until golden brown and cooked through, about 7 minutes. Remove and drain on paper towels.
  • Meanwhile, in a medium saucepan, combine the lemon juice, chicken stock, sugar, and cornstarch and cook over medium-low heat, stirring occasionally, until the sugar is dissolved and the mixture thickens. Taste and season with salt, then turn the chicken pieces in the sauce and serve.
  • Omit the egg and flour. Heat 3 tablespoons corn, grapeseed, or other neutral oil in a wok or large nonstick skillet over medium-high heat. Add the chicken and cook until it loses its pinkness. Stir in the ginger and cook until fragrant, about 10 seconds. Add the soy sauce, oyster sauce if you're using it, wine, pepper, lemon juice, stock, sugar, and cornstarch. Mix everything together thoroughly and cook until the sauce thickens. Season to taste with salt, garnish with scallion, and serve.
  • Omit the egg, flour, stock, and cornstarch. Place the chicken in a bowl with the ginger, soy sauce, oyster sauce if you're using it, wine, pepper, lemon juice, and sugar. Combine everything thoroughly, cover, refrigerate, and marinate for at least 30 minutes and up to 2 hours.When ready to cook, set up a steaming rack over at least 2 inches of water. Transfer the chicken to a heatproof plate and pour the marinade over it. Steam until the chicken is cooked through, about 20 minutes. Season to taste with salt, garnish with scallion, and serve.

LEEANN CHIN LEMON CHICKEN RECIPE - (3.9/5)



Leeann Chin Lemon Chicken Recipe - (3.9/5) image

Provided by á-46330

Number Of Ingredients 43

2 2 2 lbs boneless, skinless chicken breast
1 1 1 Tbsp vegetable oil
1 1 1 egg
2 2 2 tsp of corn starch
1 1 1 tsp of salt
1 1 1 tsp of soy sauce
1/4 1/4 1/4 tsp of pepper
Vegetable oil for frying
1/4 1/4 1/4 cup of flour
1/4 1/4 1/4 cup of water
2 2 2 Tbsp of corn starch
2 2 2 Tbsp of vegetable oil
1/4 1/4 1/4 tsp of baking soda
1/4 1/4 1/4 tsp of salt
Lemon Sauce
1/2 1/2 1/2 cup of chicken broth
1/4 1/4 1/4 cup of honey
3 3 3 Tbsp of fresh lemon juice
2 2 2 Tbsp of light corn syrup
2 2 2 Tbsp of light vinegar (Rice vinegar is fine, but will be milder flavored)
1 1 1 Tbsp of vegetable oil
1 1 1 tsp of ketchup
1 1 1 clove of garlic minced
1/2 1/2 1/2 tsp of salt
Dash Dash of pepper
1/2 of 1/2 of a lemon with the pith removed
1 1 1 Tbsp of corn starch
1 1 1 Tbsp of water
1/2 1/2 1/2 lemon thinly sliced for garnishing
ANOTHER LEEANN CHIN LEMON SAUCE FOR LEMON CHICKEN
1/2 1/2 1/2 1/2 chicken broth OR 1/2 tsp chicken granules or 1/2 cube chicken bouillon
1/4 1/4 1/4 cup of honey (replace with maple syrup)
3 3 3 Tbsp of fresh lemon juice
2 2 2 Tbsp of light corn syrup
2 2 2 Tbsp of light vinegar
1 1 1 Tbsp of vegetable oil
1 1 1 tsp of ketchup
1 1 1 clove of garlic minced
1/2 1/2 1/2 tsp of salt
dash dash of pepper
1/2 of 1/2 of a lemon with the pith removed
1 1 1 Tbsp of corn starch
1 1 1 Tbsp of water

Steps:

  • Chicken Directions: Cut each chicken breast into fourths. Place chicken in a shallow glass dish. Mix the 1 Tbsp of vegetable oil, 1 egg, 2 tsp of corn starch, 1 tsp of salt, soy sauce and 1/4 tsp of pepper. Pour over the chicken, and turn to coat both sides. Remove the chicken from the marinade, and reserve the marinade. Heat vegetable oil to 350° in a wok or frying pan. The oil should be 1 1/2" deep. Mix the flour, water corn starch, vegetable oil, baking soda and salt into the reserved marinade. Dip the chicken into the batter. Fry the chicken in small batches, until light brown, about 3 minutes. You will need to turn the chicken once during this cooking. Drain on paper towels. Heat the oil to 375°. Add all of the chicken at 1 time and fry again for 2 more minutes, or until it is golden brown. You will need to turn the chicken during cooking. Drain on paper towels and then cut the chicken crosswise into 5 or 6 pieces. Pour lemon sauce over the chicken Lemon Sauce Directions: In a large sauce pan, over medium heat, add all of the ingredients except the corn starch and water. Bring to a simmer. Mix together the water and cornstarch until corn starch is dissolved. Stir in to the sauce and cook until thickened, about 30 to 60 seconds. Remove lemon peel and pour over the chicken. Garnish with the lemon slices. Notes I usually make the sauce first. This way, I reheat it slightly before the chicken is done, and can pour it over the hot chicken.

CRAIG CLAIBORNE'S LEMON CHICKEN



Craig Claiborne's Lemon Chicken image

Provided by Nora Ephron

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

4 whole chicken breasts, boned and skinned
2 tablespoons light soy sauce
1/4 teaspoon sesame oil
1 teaspoon salt
1 tablespoon gin or vodka
3 egg whites, beaten until frothy
1 cup water-chestnut flour or powder (available at Chinese grocery stores)
Peanut or salad oil for frying
3/4 cup sugar
1/2 cup white vinegar
1 cup chicken broth
1 tablespoon cornstarch
1 teaspoon monosodium glutamate (optional)
Grated zest and juice from 1 large lemon
3 small carrots, cut in julienne strips
1/2 large green pepper, cut in julienne strips
3 scallions, trimmed, cut in julienne strips
3 rings canned pineapple, drained and shredded
1 one-ounce bottle lemon extract
1/4 head iceberg lettuce, finely shredded

Steps:

  • Place chicken in a shallow dish. Combine soy sauce, sesame oil, salt and gin or vodka, and pour over chicken. Toss to coat, and let sit for 30 minutes.
  • Drain chicken and discard marinade. Add chicken pieces to beaten egg whites, and toss to coat. Pour water-chestnut flour on a plate and dredge chicken in flour.
  • Preheat oven to 200 degrees. Pour peanut oil in skillet one-half inch in depth, and heat to 350 degrees. Add chicken in batches. Brown one side, turn and brown other. Drain.
  • combine sugar, vinegar, broth, cornstarch mixed with 2 tablespoons water, MSG and lemon juice and zest in pan. Bring to a boil. Stir until thickened.
  • Cut chicken into one-inch crosswise slices, and place on top of lettuce on a serving platter. If necessary, keep it warm in oven.
  • Add vegetables and fruit to sauce. Remove from heat and stir in extract. Pour over chicken.

Nutrition Facts : @context http, Calories 682, UnsaturatedFat 11 grams, Carbohydrate 82 grams, Fat 18 grams, Fiber 4 grams, Protein 45 grams, SaturatedFat 5 grams, Sodium 1099 milligrams, Sugar 49 grams, TransFat 0 grams

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