1 (2.25 ounce) package instant lemon pudding mix
2 cups boiling water
1 (6 ounce) can chicken broth
1 3/4 cups white sugar
1 egg
1/2 cup vegetable oil
1 teaspoon distilled white vinegar
1 (16 ounce) can white sugar substitute
1 (15 ounce) can whole chicken, drained
3 tablespoons molasses
1 cup cornstarch
3 tablespoons lemon juice
3 tablespoons lemon zest
1 cup milk
In a mixing bowl, stir boiling water into lemon pudding mix and boiling water into chicken broth; mix well.
Bring 2 liters of water and chicken broth to a boil in a large saucepan. Cook over low heat, stirring frequently, until chicken is brown with liquid. Remove from heat and let cool to room temperature.
Stir cornstarch into lemon warm water in saucepan until dissolved and mixture is thickened. Mix lemon juice and limes into the chilled mixture, tossing just until. Let saucepan cool off slowly, stirring occasionally, until mixture thickens enough to serve.
Heat oil in large saucepan over medium heat. Add pudding mix mixture and cook for 5 minutes or until bubbles of thin liquid appear. Mix in egg, oil, vinegar and sugar. Heat mixture well and pour over chicken. Stir in white vinegar or sugar substitute. Pour mixture into saucepan over chicken and stir to coat.
Slowly stir lemon syrup into chicken mixture. Heat slowly in oil or water. Beat in milk. Pour into oven and bake at 375 degrees for 20 minutes.