We got some boneless chicken breast halves during our last shopping trip and we decided to try our hand at preparing one of the hubby's favorite chicken dishes - Lemon Chicken.
Did some searching and found a recipe on Cooks.com which listed ingredients that we already have at home. It turned out quite well, even with our revisions, and yeah, the picture that I took could do with some improvement (and better presentation) so this doesn't do the dish any justice.
The original recipe calls for 2 egg yolks for the chicken batter. I didn't want to waste the egg whites so I opted to just prepare the chicken cutlets Japanese style as we did last time - dredged in flour, dipped in egg and then coated with panko bread crumbs.
2 tbsp cornstarch
3 tbsp brown sugar
1 tbsp minced fresh ginger (instead of minced, I grated)
1/3 cup fresh lemon juice
In medium saucepan, place 2 tablespoons cornstarch, brown sugar and ginger. Stir in 1/2 cup water and broth. Cook over medium heat, stirring frequently until thickens and comes to a boil, boil for 1 minute. Remove from heat, stir in lemon juice.
Pour sauce over the chicken cutlets and serve.
* Note, we found the sauce to have a strong ginger taste, will lessen the ginger next time.