3 cups seasoned fat free salad croutons, herb or garlic
1 tablespoon McButter, Butter Buds, etc.
1/2 teaspoon salt
2 egg whites
12 – 14 chicken tenders with tendons removed or 2 large chicken breasts halves, trimmed of any fat
cooking spray, olive oil or Oriental
1/4 red bell pepper thinly sliced or shredded
4 green onions sliced thinly on a diagonal
2/3 cup fresh lemon juice
1/3 cup chicken stock or 1/3 cup water mixed with 1/3 teaspoon chicken base
1/2 cup sugar
2 tablespoons light soy sauce
2 tablespoons dry sherry or sake
1 tablespoon finely minced fresh ginger root
2 teaspoons finely grated lemon peel
2 tablespoons corn starch
1. Place croutons in food processor with butter seasoning, salt and pepper and process until fine. Place crumbs in a wide bowl or on a large plate and set aside.
2. In small bowl, beat egg whites with 1 tablespoon water and set aside.
3. If using chicken breasts, slice lengthwise into 1/2 to 1/3- inch wide strips. If using tenders, remove tendons. Place a sheet of wax paper or plastic wrap on counter or work surface. Cover chicken strips with another sheet of paper or plastic wrap. Gently pound strips with a meat mallet until 1/4 to an 1/8 -inch thick. Dip chicken strips into egg white and cover both sides in breadcrumbs. Place breaded strips on a plate and chill for 30 minutes.
4. While chicken is chilling, combine lemon juice, sugar, sherry or sake, soy sauce, chicken base, water, ginger, lemon peel and salt in a small saucepan. Mix cornstarch with an equal amount of water and set aside. Bring lemon sauce to a low boil over medium-high, dissolving sugar. Stirring quickly add cornstarch mixture to sauce to thicken. Reduce heat to low to keep warm, stirring occasionally.
5. Preheat oven to 250º F. Lightly spray a large stick-resistant skillet with cooking spray and preheat on medium-high for 2 to 3 minutes. Lightly spray a 9- by 13-inch baking dish with cooking spray and place in warm oven. Fry 3 to 4 chicken strips at a time for 2-3 minutes on each side until lightly browned and transfer to baking dish in oven.
Lightly glaze the bottom of serving platter or individual plates with 2 – 3 tablespoons sauce, more for platter.