Recipe: Lemon Chicken with Bok Choy (using chicken breasts)

LEMON CHICKEN WITH BOK CHOY

4 chicken breast halves, boneless and skinless, pounded to 1/3-inch thickness
3 eggs
1/2 cup flour
1/2 cup plus 2 tsp cornstarch, divided
1/2 cup canola oil
6 stalks bok choy
FOR THE LEMON SAUCE:
1/2 cup lemon juice (from about 3 large lemons)
1 tbsp white wine vinegar
1/3 cup plus 1 tbsp sugar
1/2 cup plus 2 tbsp water, divided

Preheat oven to 200 degrees F. Line baking sheet with paper towels.

In shallow bowl, whisk eggs.

In glass pie dish or other shallow baking dish, combine flour and 1/2 cup cornstarch.

Dip chicken into beaten eggs; drain off excess. Toss chicken in flour-cornstarch mixture and coat well. Transfer chicken to plate and set aside.

In straight-sided saute pan, warm canola oil. Add chicken to pan, in batches if necessary, and fry until golden brown, crispy and cooked through, about 7 to 8 minutes, turning. Transfer chicken to prepared baking sheet; place in warmed oven.

Prepare bok choy by steaming over boiling water about 3-4 minutes.

TO MAKE THE LEMON SAUCE:
Combine in small saucepan lemon juice, vinegar, sugar and 1/4 cup water. Place over low heat and cook, stirring, until the sugar is dissolved, about 2-3 minutes. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer 1-2 minutes.

In small bowl, whisk together 2 teaspoons cornstarch and 2 tablespoons water. Whisk cornstarch mixture into the sauce; cook until sauce boils and thickens about 2-3 minutes.

In large fry pan over medium heat, warm lemon sauce. Add chicken; turn to coat lightly with the sauce. Transfer chicken to cutting board and cut into 1/2 inch slices.

TO SERVE:
Place bok choy stalks on platter. Place chicken pieces on top of bok choy; drizzle remaining sauce over chicken.

Makes 4 servings
Source: National Chicken Council