By RéeLani on November 04, 2004
"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."
Serving Size: 1 (851 g)
Servings Per Recipe: 1
"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."
"Yum, this is a great lemon sauce. I love the Chinese lemon chicken and I had some pre-breaded chicken breasts to use up so I decided to try to make some. This sauce worked great! It is exactly what I was looking for. Thanks so much for the tasty recipe!"
"I made this to go with last night's leftover chicken. I used splenda instead of sugar. DH didn't really like dinner last night but with a little rice and this sauce, he gave it five stars. Thanks...we'll be using this with other recipes in the future."
"Great lemon sauce - just like in the Chinese restaurant down the street. I have made this twice now and I really like the use of chicken broth instead of just water. It adds more depth and somehow eliminates the syrupy taste that some lemon sauces have. We served this with chicken and stir-fried baby bok choy both times and it was wonderful."
"Very good! Just what I was looking to make for my Chinese fried chicken. I didn't follow exactly (never do) ...I didn't have lemons or zest so I subbed it with lemon juice from fridge and guesstimated measurements. Also added a drop of yellow food coloring. Turned out great!"
"This was easy and quick. Worked just fine for our smoked chicken breast. Added flavor to corn as well. Will use again."
"Yu-cky! This sauce was reminicent of the junk I had to drink for my colonoscopy. It was too thick, not flavorful enough, and generally not good"
"This is probably just not what I was looking for or to my taste. I did replace the cornstarch with tapioca starch and it became so thick when it was cool incase anyone else want's to use tapioca starch they should use just a little bit."