1 tbsp vegetable oil
1 tsp cornstarch dissolved in
2 tsp soy sauce
1/2 tsp sherry
1 tsp vegetable oil
4 boned chicken breasts halves
1 flattened 1/2 thick
1 vegetable oil
2/3 cup bean sprouts
1 cornstarch
2/3 cup snow peas sliced thinly
3/4 cup water
1/2 cup water chestnuts sliced
3 tbsp sugar
1 tomato wedges, lemon
2 tbsp catsup
1 slices, green onion slices
1 lemon juiced
1 and crushed almonds
1 pinch salt
Directions
For marinade: Combine first 4 ingredients in small bowl. Rub over
chicken, allowing excess to drain off. Coat lightly with cornstarch.
Refrigerate at least 30 minutes. For lemon sauce: Combine first 6
ingredients in a small sauce pan and bring to boil over medium high
heat, stirring occasionally.
Add dissolved cornstarch and stir until slightly thickened. Keep
warm. Heat 1/2 in of vegetable oil in large skillet over medium
high heat. Fry chicken until golden brown on both sides. Drain, then
cut into 3/4 inch wide strips. Set aside and keep warm. Wipe out
skillet, add small amount of vegetable oil and heat over medium high
heat. Add bean sprouts, snow peas, bamboo shoots and water
chestnuts and stir fry until crisp-tender. transfer to heated
platter. Top with chicken and spoon lemon sauce over. Garnish with
tomato wedges, lemon slices, green onions and almonds.
Servings: 4 servings
Lemon Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
It is quite possible to follow the history of recipes far back into the far past, certainly as far as the Egyptians, and maybe even further. Having said that, generally, these ancient recipes were just simple hieroglyphic recipes for preparing food.
In fact, the oldest recipe found, according to academics is a series of stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. During Roman times around 25BC a man called Apicius assembled a number of documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, main course and dessert, a very modern way of dining. This early Roman chef informs us how the early Romans were skilled in the use of many different herbs, including a few you will know such as basil, mint and dill. As our culinary historical trip moves on a few more years there are two books which date from the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the indian food that we all know today, but rather descriptions of the types of food prepared by the chefs of the rich people of that time. In the fifteenth century, the Crusaders brought back many new spices and herbs from the holy land, including spices like coriander, parsley, and rosemary. These new culinary innovations prompted a torrent in recipe publications, most of which still exist in private collections. By the arrival of the 20th century, recipe books are starting to become popular mostly due to better eduction, people having increased leisure time and being a little richer. |
We hope you enjoy this Lemon Chicken recipe.
