Spring is on its way and with it often comes a craving for fresh vegetables and lively flavors. Chicken is the perfect base with which to create any number of tasty dishes that feature spring vegetables like asparagus or bright flavors like lemon. The recipes below were taken from Recipes Remembered, a publication of the Star Journal that highlights three decades of readers’ recipes.

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Lemon Chicken
Marinade:
3 fryer chicken breasts
1/2 tsp. salt
1 T. sherry
1 T. soy sauce

Batter:
2 eggs
1/4 c. cornstarch
1/2 tsp. baking powder
2 c. salad oil for frying

Lemon Sauce:
1 T. salad oil
3 T. sugar
1 T. cornstarch
1 to 2 T. lemon juice
1 c. canned chicken broth

Cut chicken into bite-size pieces. Marinate chicken in salt, sherry and soy sauce for 15 minutes. Beat eggs. Add cornstarch and baking powder. Beat to form a smooth batter. Heat oil to 365^o. Coat chicken pieces with batter and deep-fry for 4 to 5 minutes. Drain on absorbent paper. To prepare Lemon Sauce, heat oil and slowly add remaining sauce ingredients. Stir constantly until sauce is clear. Pour Lemon Sauce over chicken to serve. Garnish with lemon slices. Serve with rice.
Romona Baroka

Stir Fry Chicken with Pea Pods
2 chicken breasts, thinly sliced
1/4 onion, thinly sliced
1/2 c. mushrooms, thinly sliced
1 can bean sprouts, drained
8-oz. pkg. pea pods, thawed
1 can bamboo shoots
2 T. peanut oil
1 tsp. cornstarch
1 egg white
1 T. Kikkoman soy sauce
1 c. chicken broth
2 T. dry white wine

Mix egg white, soy sauce and cornstarch together; stir in chicken. Place in refrigerator for 20 minutes. Prepare rest of ingredients. When ready to eat, place 1 tablespoon of oil in wok. When hot, add the chicken. Stir-fry until chicken turns white. Remove from wok. Place 1 tablespoon oil in wok. When hot, add the onion, pea pods, bamboo shoots, bean sprouts and mushrooms. Stir-fry about 2 minutes. Stir in chicken, broth and wine. Cover and cook about 1 to 2 more minutes. Serve immediately. Hint: One pound round steak may be used instead of chicken. Serve with rice. 4 servings.
Jackie Davis

Asparagus, Chicken, Wild Rice Casserole
1 c. uncooked wild rice, rinsed
2 c. chicken broth
4-oz. can mushrooms with liquid
2 T. butter or margarine
6 boneless chicken breast halves
1/2 pkg. onion soup mix
10 3/4-oz. can cream of mushroom soup, undiluted
1 1/2 lbs. fresh asparagus, trimmed
1/4 c. butter or margarine, melted
Paprika

Spread rice in 7 x 11-inch baking pan. Add chicken broth and mushrooms; dot with butter. Place chicken breasts in center of baking dish; sprinkle with onion soup mix. Spoon mushroom soup over all. Bake, uncovered, at 350^o for 1 hour. Arrange asparagus around outer edges of baking dish; brush with melted butter and sprinkle with paprika. Bake 15 to 20 minutes more, or until asparagus is tender. Makes 6 servings.
Sherrie Briggs