Lemon Pineapple Chicken, Peking Style
Recipe type: Poultry
Serves: 2
  • 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
  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.
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