With just a few minutes of prep time and you can have yourself the most DELICIOUS lemon chicken dinner!
Lemon Chicken
Lemon Chicken
Cathy Kirkham
Ingredients
- 2 tbsp soy sauce
- 2 tbsp grapeseed or canola oil, divided
- ½ tsp sesame oil
- 2 large chicken breasts, cubed
- ½ lemon, thinly sliced
- ½ cup chicken broth
- 3 tbsp maple syrup
- 2 tbsp lemon juice
- 1 tbsp sugar
- ½ tbsp grated fresh ginger
- 1 large garlic clove, grated or finely chopped
- salt
- 3 tbsp cornstarch, divided
- 2 tbsp flour
- ½ tsp baking soda
- oil for cooking
- cooked rice
- toasted sesame seeds
- 2 green onions, finely chopped
Directions
Mix the soy sauce, 1 tbsp of grapeseed oil and sesame oil in a large dish. Add the chicken, stir to coat and refrigerate for at least 15 minutes.
Heat 1 tbsp grapeseed oil, add the lemon slices and cook for 1 minute. Add the broth, maple syrup, lemon juice, ginger and garlic. Add a little salt, cook for 2 minutes. Combine 1 tbsp cornstarch and 1 tbsp water. Stir into the lemon mixture, stir until slightly thickened, about 3 minutes. Remove and set aside.
Combine 2 tbsp cornstarch, flour and baking soda. Remove the chicken from the marinade and place in a ziplock bag or container with a lid. Add the cornstarch and flour and toss to coat.
- Heat 2-3 tbsp oil to a wok or large skillet, add 1/2 of the chicken, cook and stir often until golden brown, about 6 minutes. Remove and add remaining chicken.
Serve the chicken over hot rice. Spoon the sauce over the top, sprinkle with the sesame seeds and green onions.
You could serve just this, or I added sautéed vegetables. I combined sliced carrots, onion and celery and garlic, sautéed and tossed with soy sauce and sriracha sauce.
