Lemon Chicken

You may have encountered this dish in a Chinese restaurant and have loved it, but do you wish you knew how to cook it?

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Lemon Chicken is a pan fried, lightly floured chicken breast with a very succulent lemon sauce made of lemon jam and rice wine vinegar which gives it that tangy taste. Flavor-wise, it is like a sweet and sour sauce without the tomato sauce component but with a more lemony flavor.

Personally I look forward on this dish whenever I visit a Chinese restaurant (with some dumplings and spring rolls as well). Have it with their usual golden fried rice and you’ve got yourself a very satisfying meal. Enjoy this dish everyone as much as I have enjoyed it as well. You’ll never look at a Chinese restaurant the same way again with this succulent Lemon Chicken.

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Ingredients

1 pound chicken tenders

¼ cup all purpose flour

Salt

Vegetable oil

3 teaspoons rice wine vinegar

½ cup chicken broth

1 cup lemon jam

1 tablespoon lemon zest

Scallions, sliced diagonally for garnish

 

Directions

1. Season your flour with the salt then dredge your chicken and pat to remove excess flour.

1. Season your flour with the salt then dredge your chicken and pat to remove excess flour.

2. Heat your vegetable oil and pan fry your chicken till golden brown and cooked then drain on paper towels to dry.

2. Heat your vegetable oil and pan fry your chicken till golden brown and cooked then drain on paper towels to dry.

3. In the same pan add in your vinegar and let it reduce for a minute then pour in the broth, add in the lemon zest and lemon jam. Dilute with hot water till desired consistency then add back in your chicken to coat.

4. Serve on plates with some Chinese fried rice then garnish with some scallions and serve.

4. Serve on plates with some Chinese fried rice then garnish with some scallions and serve.


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