Chinese Lemon Chicken
| Yield: | 6 Servings |
| Categories: | Chicken, Chinese |
| 2 | tb | 14-spice and herb blend |
| 2 | tb | No-salt steak sauce |
| 3 | tb | Dry sherry |
| 3 | tb | Sesame oil |
| 2 | Egg whites, lightly beaten | |
| 6 | Boned and skinned chicken breasts, halved | |
| Vegetable oil for deep frying | ||
| 1/4 | c | Unsalted butter or margarine, divided |
| 1/2 | c | Green onions, sliced (with tops) |
| 3 | c | Carrots, julienned |
| 1 | tb | Corn starch |
| 1 | c | Milk |
| 3 | tb | Lemon juice |
| 3 | c | Cooked rice |
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