After a terrible bout with the flu and a round of trade shows, I didn’t think that I could muster up the energy or the appetite to even think about food, let alone cook. But, in looking through some of the new cookbooks we just got in, I was newly inspired! This recipe for Chinese Lemon Chicken from Easy One Pot Meals: Frugal Recipes for Busy Cooks really caught my eye (especially since our next Hammertown Cooking Class is all about One Pot Meals.) And, most important, it’s absolutely delicious!
Chinese Lemon Chicken
No need to order out when you can make this fresh-tasting, healthy chicken dish. If you can’t find Chinese rice wine, use dry sherry instead. Serve with either noodles or rice.
- 4 skinless chicken breasts, cut into thin stripes
- 1 TBL sesame seeds
- 2 TBL peanut or vegetable oil
- 1 onion, thinly sliced
- 2 scallions, green parts only, thinly sliced on the diagonal, to garnish
- 1 TBL light soy sauce
- 1 TBL Chinese rice wine or dry sherry
- 2 tsp finely graded fresh ginger
- 2 garlic cloves, crushed
- 1 tsp cornstarch
- 1/3 cup chicken stock
- freshly squeezed juice and finely grated zest from 1 large unwaxed lemon
- 3 TBL clear honey
- 1 TBL light soy sauce
- 1 tsp sesame oil
- 2 tsp cornstarch
1. Combine all the marinade ingredients in a bowl, stir in the chicken, cover, and marinate in the fridge for 20-30 minutes.
2. Meanwhile, to make the sauce, put all the ingredients in a bowl with 2 TBL cold water, stir to combine and set aside.
3. Heat a wok or large skillet until hot (now’s the time to buy a Scan Pan!), then add the sesame seeds and dry-fry over medium heat for about 2 minutes, or until lightly toasted. Remove from the wok and set aside.
4. Heat 1-1/2 TBL of the oil in the wok until very hot. Add the chicken in 2 batches and stir-fry over high heat for 3-4 minutes until golden brown and well sealed all over. Remove the chicken from the wok and set aside.
5. Add the remaining oil to the wok and add the onion. Stir-fry for 2-3 minutes until softened and golden. Pour in the sauce and bring to a boil, then reduce the heat and simmer for 1 minute.
6. Return the chicken to the wok and stir through the sauce. Simmer for 2 minutes, or until the chicken is cooked through. Remove from the heat. Serve immediately over noodles or rice. Sprinkle over the toasted sesame seeds and garnish with the scallions.