Honey Glazed Lemon Chicken from Agathe Ehrenfried

Honey Glazed Lemon Chicken

from Agathe Ehrenfried

6  skinless chicken breasts

3 Tb oyster sauce or vegetarian mushroom sauce

1 Tb cornstarch

1/3 cup lemon juice

1/2 cup honey

3Tb chicken broth

2 tsp grated lemon zest

2 tsp cornstarch

vegetable oil

cornstarch

2 eggs slightly beaten

Panko ( Japanese bread crumbs-Henry’s)

green cabbage or Napa cabbage

Pound chicken breast to 1/2 “ thickness

Combine oyster sauce and cornstarch. add chicken to coat and let stand for 30 minutes. Heat lemon juice, honey, broth, lemon zest and cornstarch until it boils and thickens. If too thick, add water. Keep warm. Shred cabbage and place on platter.

Dredge chicken in cornstarch and dip in egg  and then Panko.Fry chicken in oil 1/ inch deep till golden brown ( 3 to 4 minutes per side).Drain on paper towels. Place breasts on cabbage bed, either whole or sliced and pour sauce over.