Recipe Details
Ingredients
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1cupsoy sauce
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1largeegg
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¼cuplemon juice
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2tablespoonsrice vinegar
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2teaspoonswhite sugar
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1teaspoonChinese hot prepared mustard
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4skinless, boneless chicken breasts, cut into small chunks, or more to taste
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½cupcornstarch
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2tablespoonscanola oil
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1cupchicken broth
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2tablespoonslemon juice
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1tablespoonhoney
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1tablespooncornstarch
Cooking Directions
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Whisk soy sauce, egg, lemon juice, rice vinegar, sugar, and hot mustard together in a medium bowl. Add chicken, cover, and let marinate in the refrigerator for at least 1 hour.
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Remove chicken from marinade and toss in a large mixing bowl with 1/2 cup cornstarch. Be sure to coat thoroughly. Discard marinade.
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Heat oil in a large skillet over medium heat. Pan-fry chicken in batches until browned and no longer pink in the center, about 5 minutes per batch. Transfer to a tray covered with paper towels to absorb excess oil.
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Whisk chicken broth, lemon juice, honey, and cornstarch together in a medium saucepan. Bring to a boil; reduce heat and stir constantly until sauce becomes translucent and begins to thicken, about 10 minutes. Remove from heat and top cooked chicken with sauce.
Editor’s Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories343 | |
% Daily Value * | |
Total Fat 11g |
14% |
Saturated Fat 2g |
9% |
Cholesterol 113mg |
38% |
Sodium 3991mg |
174% |
Total Carbohydrate 30g |
11% |
Dietary Fiber 1g |
3% |
Total Sugars 9g |
|
Protein 30g |
59% |
Vitamin C 10mg |
12% |
Calcium 34mg |
3% |
Iron 2mg |
13% |
Potassium 383mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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