Lemon Chicken Breasts (Low Fat)

• 6 large boneless skinless chicken breasts
• 12 cup cornstarch
• 1 teaspoon salt (to taste)
• 12 teaspoon black pepper (to taste)
• 4 egg yolks, lightly beaten
• 14 cup cold water
• vegetable oil (for frying)
• 6 green onions, sliced (optional)
• 3 tablespoons cornstarch
• 1 12 cups water
• 12 cup lemon juice
• 3 -4 tablespoons brown sugar
• 3 tablespoons honey
• 2 teaspoons instant chicken bouillon granules
• 1 teaspoon minced fresh ginger (or to taste)
• 1 teaspoon yellow food coloring (optional)
• lemon slice (to garnish)

1. Slice the chicken breasts in half in the middle to create two smaller pieces; place between two sheets of plastic wrap.
2. Pound with a mallet or a rolling pin to flatten just slightly.
3. In a bowl combine cornstarch, salt and pepper; gradually whisk in the egg yolks and cold water.
4. Heat oil in a skillet over medium high heat.
5. Dip/coat the chicken breasts one at a time into the cornstarch mixture.
6. Add the chicken breasts one or two at a time to hot oil; cook until golden brown and cooked through (about 5 minutes).
7. Place the chicken on a plate.
8. Cook any remaining chicken.
9. Sprinkle the green onions (if using) on top of the chicken.
10. For the lemon sauce; in a medium saucepan combine water, lemon juice, brown sugar, honey, bouillon powder and ginger; mix to combine.
11. Cook over medium heat, stirring or whisking constantly until the sauce boils and thickens (about 4-5 minutes).
12. Pour over the cooked chicken and garnish plate with lemon slices if desired.

chicken breasts, cornstarch, salt, black pepper, egg yolks, cold water, vegetable oil, green onions, cornstarch, water, lemon juice, honey, instant chicken, fresh ginger, yellow food coloring, lemon slice

Taken from www.food.com/recipe/lemon-chicken-breasts-low-fat-166783 (may not work)