Total Time
30mins
Prep 15 mins
Cook 15 mins

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 Nutrition

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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