Prep 5 mins
Cook 5 mins
I love lemon chicken from Chinese restaurants but don't want to deep fry anything at home. So when I found this yummy sauce recipe I decided it'd be just as good over stir fried chicken breast strips. I've also made this with Splenda instead of sugar with good results.
- 473.18 ml chicken broth
- 118.29 ml fresh lemon juice
- 177.44 ml sugar
- 1 lemon, zest of
- 59.14 ml cornstarch
- 59.14 ml cold water
- In saucepan bring chicken stock to a boil and then add lemon juice, sugar and zest.
- Return mixture to a boil.
- Blend together cornstarch and cold water and stir into the lemon sauce.
- Cook until thickened, stirring frequently and adjust seasoning to taste.
I had been searching for such a sauce since the heb chineese kitchen in my neighborhood closed. I followed it exactly and it was AWESOME!
This was so good that I had to hunt down my password just to post this review! It was much brighter than the sauce at my local restaurant, and not so sickeningly sweet. I took the advice of a reviewer and added a slice of ginger. Also, I made this in the microwave, and it still turned out great! Now I need something else to spoon it over!
The sauce as made lacked the depth of flavor I was looking for. I added an 1/8tsp of black pepper, and 1/4tsb each of ground garlic, ginger, and parsley flakes. It really turned this basic sauce into something spectacular. Switch out the ginger for dill and this would go great with fish. Next time I'll try adding a pinch of cayenne pepper.