Takeout Lemon Chicken Recipes

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TAKEOUT LEMON CHICKEN

Now you can recreate the taste of your favorite Asian takeout dish right in the comfort of your home. I have never tried lemon chicken before, but we enjoyed this. Compliments of Kraft.

Provided by Chef Decadent1

Categories     < 30 Mins

Time 29m

Yield 4 , 4 serving(s)

Number Of Ingredients 9



Takeout Lemon Chicken image

Steps:

  • Heat oil in a large skillet on medium high heat. Add chicken cook until cooked through. Add snow peas and strips of red peppers cook approximately 2 minutes.
  • Mix dry Jello powder and cornstarch in a small bowl. Add broth, dressing and garlic, stir until Jello powder is dissolved. Add to skillet Reduce heat to medium cook 3 minutes or until sauce is thickened. Serve over hot rice. I served with egg rolls.
  • *You can also jazz it up with 1 1/2 tsp ginger.

Nutrition Facts : Calories 287.3, Fat 7.3, SaturatedFat 1.5, Cholesterol 79.4, Sodium 292, Carbohydrate 26.5, Fiber 1.7, Sugar 21.2, Protein 28.2

1 tablespoon oil
1 lb boneless chicken strips
2 cups snow peas
1 small red pepper
85 g lemon Jell-O gelatin
1 tablespoon cornstarch
1/2 cup chicken broth
2 tablespoons kraft zesty Italian salad dressing
2 garlic cloves, minced

CHINESE TAKEOUT LEMON CHICKEN

This lemon chicken is for when you're craving Chinese food, but no one delivers. Serve with rice and vegetables.

Provided by Sorenwriter

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 14



Chinese Takeout Lemon Chicken image

Steps:

  • Mix flour, garlic powder, salt, pepper, and cloves together in a flat dish.
  • Beat eggs and lemon zest together in another flat dish. Add panko bread crumbs to a third shallow dish.
  • Dip each chicken breast into the flour mixture, followed by the egg mixture and the panko mixture to coat thoroughly.
  • Heat oil in a deep pan over medium heat. Pan-fry chicken in batches until browned and no longer pink in the center, turning as needed, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • While the chicken is cooking, combine sugar and water in a medium saucepan over medium heat. Let it start to warm.
  • Whisk lemon juice and cornstarch together in a bowl. Add to the heated syrup and whisk to combine. Slowly turn up the heat until sauce boils and thickens.
  • Pour the desired amount of sauce over each chicken breast and serve.

Nutrition Facts : Calories 532.4 calories, Carbohydrate 85.5 g, Cholesterol 157.6 mg, Fat 9.2 g, Fiber 1.5 g, Protein 33.1 g, SaturatedFat 2.1 g, Sodium 706.7 mg, Sugar 34.6 g

1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
½ teaspoon ground cloves
2 large eggs
1 tablespoon lemon zest
1 cup panko bread crumbs
4 skinless, boneless chicken breasts, trimmed and pounded thin
½ cup canola oil
⅔ cup white sugar
½ cup water
½ cup lemon juice
3 tablespoons cornstarch

CHINESE TAKEOUT-STYLE LEMON CHICKEN

Find out how we gave this classic Chinese Takeout-Style Lemon Chicken its sweet and zingy lemon flavor. Try this lemon chicken entrée tonight!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 10



Chinese Takeout-Style Lemon Chicken image

Steps:

  • Combine dry gelatin mix and cornstarch in medium bowl. Add broth, dressing and garlic; stir until gelatin is completely dissolved.
  • Heat oil in large skillet on medium heat. Add chicken; cook 4 to 5 min. or until done, stirring occasionally. Add snow peas and peppers; cook and stir 2 min.
  • Stir gelatin mixture; add to ingredients in skillet. Cook on medium heat 3 min. or until sauce is thickened, stirring frequently. Serve over rice.

Nutrition Facts : Calories 400, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g

1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 Tbsp. cornstarch
1/2 cup fat-free reduced-sodium chicken broth
2 Tbsp. KRAFT Zesty Italian Dressing
2 cloves garlic, minced
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into thin strips
2 cups snow peas (about 6 oz.), trimmed
1 red pepper, cut into thin strips
2 cups hot cooked long-grain white rice

LEMON CHICKEN BREASTS

Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10



Lemon Chicken Breasts image

Steps:

  • Preheat the oven to 400 degrees F.
  • Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
  • Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  • Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

LEMON CHICKEN

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10



Lemon Chicken image

Steps:

  • Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
  • Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.

Nutrition Facts : Calories 400 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 99 milligrams, Sodium 349 milligrams, Carbohydrate 35 grams, Fiber 0.5 grams, Protein 40 grams, Sugar 16 grams

1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped

CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY

Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour

Provided by Evelyn Liu

Categories     Dinner

Yield 1 serving

Number Of Ingredients 16



Chinese Take-Away-Style Lemon Chicken Recipe by Tasty image

Steps:

  • Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
  • Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
  • In a medium-sized saucepan heat the oil to 325˚F (170°C),
  • Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
  • In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
  • Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
  • Add the chicken to the frying pan and coat with the lemon sauce.
  • Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
  • Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
  • Enjoy!

¼ lb chicken breast, diced
½ lemon lemon zest
1 teaspoon garlic, crushed
1 tablespoon soy sauce
salt, to taste
pepper, to taste
½ cup flour
2 eggs, beaten
1 cup panko breadcrumbs
2 cups oil
¼ cup chicken stock
½ lemon lemon zest
1 lemon, juiced
4 tablespoons sugar
1 tablespoon water
½ tablespoon corn flour

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