Lemon Chicken Stir-Fry

Serve tender egg-battered chicken with broccoli and a delectable lemony sauce.

50 min.
Makes 4 servings



1. For marinade, in a medium bowl combine soy sauce and 1/2 teaspoon of the salt. Add chicken, tossing to coat well. Cover and marinate in the refrigerator for 30 minutes.

2. Meanwhile, for batter, in a medium bowl whisk together eggs, 1/4 cup of the cornstarch, baking powder and pepper. Drain chicken; add to batter, coating well.

3. Heat about two inches of oil in a deep fryer or deep saucepan. Oil is ready when it reaches 350°F, or when a pinch of flour sizzles immediately. Cook batter-coated chicken in batches in hot oil about 3 minutes or until golden brown, turning occasionally. Drain on paper towels; keep warm.

4. For sauce, combine sugar and remaining 1 tablespoon cornstarch; stir in chicken broth, lemon juice, and remaining 1/2 teaspoon salt. Add lemon slices; set aside.

5. Heat 2 tablespoons oil in a large skillet or wok. Add broccoli; cook and stir for 5 to 7 minutes or until crisp-tender. Remove from skillet; keep warm.

6. Stir sauce; add to skillet. Cook and stir until thickened and bubbly. Remove lemon slices. Serve chicken and broccoli topped with sauce. Serve with hot cooked rice.

Nutrition Per Serving

557 Calories, 22g Fat, 4g Saturated Fat, 0g Trans Fat, 181mg Cholesterol, 1160mg Sodium, 53g Carbs, 3g Fiber, 17g Sugar, 36g Protein. Daily Values: 6% Vitamin A, 74% Vitamin C, 5% Calcium, 14% Iron
© 2017 Marsh Supermarkets, Inc.