True Lemon Chicken
I wanted to make Lemon Chicken like the Chinese restaurants have. After trying many recipes, I found one that was OK. I played with the recipe and tweeked it to my liking...a Lemon Sauce that is lemony with a good balance of sweet. I hope you enjoy this as much as I do.
Yield: 2 Ready in 45 minutes
29 people trying soon
|2 boneless skinless chicken breasts; cut into bite-size pieces|
|1 tablespoonolive oil|
|salt and pepper|
|1 lemon, juice of; or 3 tablespoons bottled lemon juice|
|1/8 cupLime juice|
|1/8 cupLemon juice|
|2 drops yellow food coloring|
|cornstarch; mixed with|
|water; to thicken|
True Lemon Chicken Preparation
1CHICKEN: Saute cubed chicken in olive oil until done.
3SAUCE: In a small sauce pan, combine first 7 ingredients and bring to a low boil.
4Slowly stir in cornstarch solution.
5Depending on how thick you want the sauce determines how much cornstarch solution you use.
6Careful- sauce tends to boil up when cornstarch solution is added.
7Serve chicken over a bed of rice.
8Pour sauce over chicken& rice.
| 25 min | 10 min prep |
add a bit of grated fresh ginger for a more complex blend of flavors.Use 2 TBLS cornstarch mixed with 4 TBLS water for the thickening agent.
Link to another BigOven recipe
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