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Ingredientes
- 4 x boneless skinless chicken breast halves
- 2 Tbsp. oyster flavored sauce
- 1 Tbsp. cornstarch
- 1/3 c. lemon juice
- 1/4 c. honey
- 2 Tbsp. chicken broth
- 2 tsp soy sauce
- 1 tsp grated lemon peel or possibly orange peel
- 2 tsp cornstarch Veg. oil for deep-frying Cornstarch for dry-coating
- 1 x egg lightly beaten
- 3/4 c. Japanese-style bread crumbs (panko)
- 1/2 c. diced honeydew melon
- 1/2 c. diced cantaloupe
Direcciones
- Place chicken pcs between 2 sheets of plastic wrap and lb. lightly with flat side of a mallet till about l/4-inch thick.
- Combine marinade ingredients in a bowl. Add in chicken and stir to coat. Let stand for 10 min.
- Combine sauce ingredients in a saucepan; set aside.
- Heat oil in a wok to 350 degrees. Dredge chicken in cornstarch; shake to remove excess. Dip into egg, drain briefly, then coat with panko. Deep-fry chicken, turning once, and cook till golden, 3 to 4 min on each side. Remove and drain on paper towels.
- Heat sauce over medium heat and cook, stirring, till sauce boils and thickens. Add in honeydew melon and cantaloupe; cook till heated through.
- To serve, cut chicken into bite-size pcs, arrange on a plate, and pour sauce over the top.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 166 | |
| Calories from Fat 17 | 10% |
| Total Fat 1.84g | 2% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 75mg | 25% |
| Sodium 226mg | 9% |
| Potassium 265mg | 8% |
| Total Carbs 25.8g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 20.54g | 14% |
| Protein 13.02g | 21% |
