Lemon Chicken - A zesty poultry delight
Lemon chicken recipes add a tangy flair to any meal. Try these lemon chicken recipes for your family dinners or when having company in your home, and they are sure to please. To find more lemon chicken recipes, search through cookbooks, magazines, or on cooking websites online.
Stir-Fried Lemon Chicken
Ingredients
1/3 cup fresh-squeezed juice (approximately two lemons), divided
Two teaspoons Asian sesame oil
½ cup plus three tablespoons vegetable oil
1-1/2 pounds boneless, skinless breasts or thighs, but into strips
1-1/2 pounds Asian vegetable blend
2-1/4 cups broth, divided
¼ cup cornstarch
½ cup soy sauce, divided
¼ cup sugar
½ cup lemons, cut into pieces
Two cups steamed rice
¼ cup green onion cut in ½-inch diagonal slices
Two teaspoons sesame seeds
Directions
Combine four teaspoons juice, sesame oil and ½ cup vegetable oil to make a marinade. Pour over breasts or thighs and marinate in the refrigerator for one to four hours. Place three tablespoons vegetable oil in a wok and heat over medium-high heat until smoking. Add the marinated breast or thigh strips and stir fry for one to two minutes. Add Asian vegetables and stir fry for one to two minutes or until meat is done. Combine ¼ cup broth and cornstarch to make a slurry. Set aside. Combine remaining broth, remaining juice, ¼ cup soy sauce and sugar. Add to the wok, bring to a boil and slowly stir in slurry to thicken sauce. Stir lemons into the sauce and heat through, then remove from heat. To serve, mound steamed rice in the center of each place. Pour lemon chicken mixture over the rice and sprinkle with green onion and sesame seeds. Drizzle with remaining soy sauce. Serve immediately.
Baked Lemon Chicken
Ingredients
One whole boiler fryer, cut up into serving pieces
1/3 cup flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 cup oil to sauté
1 can (22 ounce) lemony pie filling
1/2 cup water
1/4 cup soy sauce
1/4 cup cider vinegar
Directions
Place flour and seasoning in bag and add meat and shake bag to coat pieces. Heat oil in heavy duty skillet and brown meat on both sides. Arrange meat in an oblong baking pan. Combine pie filling, water, soy sauce and vinegar and pour over meat. Bake at 375 degrees uncovered for 45 minutes to one hour or until meat is tender. Garnish with lemons and chopped parsley. Serve this lemon chicken recipe over hot, steamed rice.