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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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In an attempt to make 'lemon chicken' that many Chinese restaurants have, I came up with this recipe. It is distinctly different because I wanted a sauteed chicken, and one not swallowed in a syrupy sweet sauce. I would describe this dish as much better than the restaurant version. Ingredients:
3 tablespoons clearjel starch, in |
3 cups water |
3 tablespoons lemon juice or 3 tablespoons lime juice |
3 tablespoons sugar |
4 tablespoons rice wine vinegar |
1 teaspoon ground ginger |
1/2 teaspoon garlic powder |
1 pinch cayenne pepper |
salt and pepper |
1 lb chicken, diced |
1 cup sliced celery |
1 1/2 cups julienned carrots |
1 1/2 cups sliced mushrooms |
sliced scallion (to garnish) |
1 cup sliced tofu (optional) |
2 cups cooked white rice (optional) |
Directions:
1. Constitute ClearJel starch to a light syrup consistency (cornstarch might be used in a pinch), add remainder of sauce ingredients and stir well.
2. Adjust sauce as desired with lemon/lime juice and sugar.
3. In large saute pan, brown chicken over medium-hot heat until halfway done- approximately 4-5 minutes.
4. Add celery and carrots.
5. A few minutes later, add mushrooms.
6. Cook a few more minutes until chicken is done.
7. Add in 1 cup of lemon ginger sauce, and mix well.
8. Add more sauce to taste.
9. Add diced tofu (if using) and mix gently.
10. Plate Lemon ginger chicken over rice.
11. Serve immediately.
12. Variation: marinate chicken overnight in 1 cup of the sauce.
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