Lemon Pineapple Chicken, Peking Style
 
Author:
Recipe type: Poultry
Serves: 2
Ingredients
  • 2 chicken breasts, 8 ounces each, boned, skinless
  • 2 Tablespoons chicken bouillon
  • 1 Tablespoon soy sauce
  • 1 garlic clove, crushed
  • 3/4 teaspoons salt
  • 2 teaspoons cornstarch
  • 2 Tablespoons lemon juice
  • 1/4 Cup plus
  • 1 Tablespoon cider or rice vinegar
  • 1 Cup canned pineapple chunks, no sugar added
  • 1/2 Cup grated carrot
  • 1 medium green pepper, cut into 1 1/2 inch squares
  • 1 teaspoon grated lemon rind
  • 1 Cup shredded lettuce
Instructions
  1. Preheat broiler.
  2. Wash chicken and wipe dry.
  3. Combine bouillon, soy sauce, garlic and salt in a shallow dish. Place chicken in marinade and spread with fingers. Let stand 15 minutes, turning occasionally so that entire surface of chicken gets coated.
  4. Broil on rack 4 inches from heat, turning once until done on both sides.
  5. While chicken is broiling, prepare the sauce: Stir cornstarch into lemon juice; combine with water and vinegar in a saucepan. Add pineapple, carrot, green pepper and lemon rind. Bring to a boil. Lower heat and simmer until thickened.
  6. When chicken is broiled, place on two individual serving plates.
  7. Pour Lemon-Pineapple sauce over chicken. Serve immediately with a border of shredded lettuce.
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.