Lemon Chicken
1.25 lb boneless, skinless chicken breasts, skinned and cut into bite-size pieces
1 egg, slightly beaten
3 Tbl cornstarch
2 Tbl soy sauce
1/2 c sugar
2 tsp chicken flavor instant bouillon
1/2 tsp garlic powder
1 cup water
1/2 c lemon juice
2 Tbl Ketchup
Additional cornstarch
Vegetable oil
Rice
~Cook rice according to package direction (qty at least 4 servings)
~In medium bowl, combine egg, 1 TBL cornstarch, and soy sauce; mix well. Add chicken pieces, toss to coat thoroughly, cover, allow to marinate in refrigerator at least 10 minutes
~Meanwhile, in medium sauce an, combine remaining cornstarch, sugar, bouillon and garlic powder. Using whisk, mix thoroughly. Gradually add water, lemon juice and ketchup – mix well. Over high heat, cook and stir until mixture comes to a boil. Reduce heat; continue cooking and stirring until mixture thickens. Keep warm
~Coat chicken with additional cornstarch. In large skillet or wok, heat oil to “sizzle”, add 1/3 of chicken and cook until done. Remove cooked chicken and repeat process until all chicken is cooked. Once final batch of chicken is cooked, place all chicken back in the pan and heat through, stirring often.
~Serve immediately over hot, cooked rice.