Sticky Chinese Lemon Chicken
The recipe Sticky Chinese Lemon Chicken could satisfy your Chinese craving in about 30 minutes. For $1.56 per serving, you get a main course that serves 4. Watching your figure? This gluten free and dairy free recipe has 295 calories, 25g of protein, and 17g of fat per serving. Plenty of people made this recipe, and 325 would say it hit the spot. A mixture of rice vinegar, low sodium soy sauce, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by The Wanderlust Kitchen. With a spoonacular score of 54%, this dish is good. Users who liked this recipe also liked Sticky Chinese Lemon Chicken, Sticky Chinese Lemon Chicken, and Sticky Chinese Chicken Wings.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
¼ cup chicken broth or water
3 tablespoons cornstarch, divided
½ teaspoon ground ginger
Juice of 2 lemons
Zest of half of 1 lemon
¼ cup low sodium soy sauce
1 teaspoon rice vinegar
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
¼ cup vegetable oil
1 tablespoon white sugar
Equipment:
bowl
slotted spoon
frying pan
stove
Cooking instruction summary:
Combine all of the marinade ingredients in a large bowl. Add the chicken pieces and let marinate for 15 minutes.Place the corn starch in a large shallow dish. Use a slotted spoon to remove the chicken from the marinade and transfer to the cornstarch. Toss well to coat.Place the reserved marinade next to the stove. In a small bowl, combine 1 tablespoon cornstarch with 1 tablespoon cold water.Set a large non-stick skillet over medium-high heat. Once hot, add the chicken and stir-fry for 7 to 9 minutes, until cooked through.Add the reserved marinade to the pan and immediately turn the heat down to low. Stir in the lemon zest and cornstarch-water mixture. Once the sauce has thickened (about 30-60 seconds) turn the heat off.Garnish with sesame seeds and scallion; serve with white rice.
Step by step:
1. Combine all of the marinade ingredients in a large bowl.
2. Add the chicken pieces and let marinate for 15 minutes.
3. Place the corn starch in a large shallow dish. Use a slotted spoon to remove the chicken from the marinade and transfer to the cornstarch. Toss well to coat.
4. Place the reserved marinade next to the stove. In a small bowl, combine 1 tablespoon cornstarch with 1 tablespoon cold water.Set a large non-stick skillet over medium-high heat. Once hot, add the chicken and stir-fry for 7 to 9 minutes, until cooked through.
5. Add the reserved marinade to the pan and immediately turn the heat down to low. Stir in the lemon zest and cornstarch-water mixture. Once the sauce has thickened (about 30-60 seconds) turn the heat off.
6. Garnish with sesame seeds and scallion; serve with white rice.
Nutrition Information:
covered percent of daily need
