Today, on my grocery shopping trip at Costco, I saw bags with beautiful perfect lemons. Usually, I am hesitant to buy big bags of stuff because we are not a big family, but these lemons were so beautiful …I couldn’t not to take them home. So when I came home and asked the kids what we should do with these lemons, my son requested Chicken Lemon and my daughter – Lemonade.
This Lemon Chicken is such an easy recipe to make and so full of flavor and color, but at the same time is very light…and disappear very fast…if you know what I mean. If you like lemons and a citrus flavor this chicken dish is for you! Serve it with pastas like spaghetti, linguini or angel hair, or rice. The amount of sauce, which is lemony with a hint of sweet, can be easily doubled if you’d like to have more to moisten pasta or rice. You can also add lemon zest from the lemon you used for juice, which will really enhance the lemony flavor.
This juicy inside and crispy outside chicken with colorful and citrusy lemons is quick and easy to make, pretty, light and absolutely delicious!
500 g chicken breast, washed and cleaned
All purpose flour, for dredging
3 tbsp. oil for frying
1 tablespoon ginger, grated (optional)
Salt and pepper to taste
1 tbsp. corn starch, diluted in 2 tbsp. water
1 green onion, chopped
3/4 cup chicken broth (I use broth with no salt added)
Juice from 1 lemons
3 tbsp. sugar
1 tbsp. soya sauce
2 tbsp. white wine (optional)
Cut the chicken breast into thin strips, about 1 ½ inch long.
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. The coating will help it brown and crisp evenly, and prevent it from burning. You get a crispy, flavorful outside, and a juicy, tender inside chiken.
In a large skillet, heat an oil over high heat.
Add chicken pieces and ginger to the skillet and fry until chicken is nice golden brown, stirring occasionally.
In the meantime, make a sauce. In a medium bowl combine all the sauce ingredients and mix well. Set aside.
Wash a lemon, pat it dry. Cut longwise into 2 pieces; then thinly slice to semi-circles. Add to chicken and fry for another minute, stirring occasionally.
Add the sauce to chicken with lemons and stir gently.
Bring the sauce to boil over medium heat and add corn starch diluted in water, to thicken the sauce.
Bring to boil again and remove from the heat.
Transfer to serving plate, pour the delicious sauce over the chicken and garnish with green onions.
- 500 g chicken breast, washed and cleaned
- All purpose flour, for dredging
- 3 tbsp. oil for frying
- 1 tablespoon ginger, grated (optional)
- 1 lemon
- Salt and pepper to taste
- 1 tbsp. corn starch, diluted in 2 tbsp. water
- 1 green onion, chopped
- 3/4 cup chicken broth (I use broth with no salt added)
- Juice from 1 lemons
- 3 tbsp. sugar
- 1 tbsp. soya sauce
- 2 tbsp. white wine (optional)
The Cooking Tale
Light and flavorful Lemon Chicken
This juicy inside and crispy outside chicken with colorful and citrusy lemons is full of flavor, easy to make, pretty, light and absolutely delicious!
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