By I'mPat on September 13, 2006
Photo by Karen Elizabeth
Photo by Karen Elizabeth
"This is a combination of 2 recipes from the Australian Women's Weekly Chinese Cooking Class Cookbook which I have had since the 70's and is well used. Time to make doesn't include marinade time - I was cutting up vegetables for stir fry vegetables during this time, which were cooked up first and kept warm in the oven. The rice was cooking while cooking the chicken and pork - the whole meal was on the table within the hour."
Serving Size: 1 (334 g)
Servings Per Recipe: 6
"Very good. It did take a while but I served with Recipe #312535. I think I will add more veggies with it next time. Sauce was excellent. I wasn't sure how it was going to taste but ended up great."
"We loved this stir-fry! The sauce had a wonderful tangy flavor! We used mushrooms, red bell pepper, water chestnuts, and sugar snap peas for veggies. I was a little concerned about not having enough sauce with so many veggies and no recommendation for how many veggies to add, but it was not a problem at all. We will definitely enjoy this again, thanks for sharing!"
"Oh, glorious! Like some of the other reviewers, I used only chicken, but the chicken pieces were so moist and tender, and the lemon ginger sauce was out of this world, I happily ate that all by itself with rice, mmmm! :) I adore the taste of lemon and this was such a complex blend of flavours. I served this with recipe#319485 (omitting the turkey), and it was a good marriage! Thanks Pat, made for Cooking With Sauces, Asian forum, April 2009"
"This has got to be one of the best lemon ginger recipes I have tried. I made with both chicken and pork, I served ours over egg fried rice. I also just threw in a few veg that I had stir fried in a separate pan and then just added them when returning the meat to the sauce. I will be making this again for sure only next time I will double the sauce as it so good. We just loved the combination of the tangy lemon and the sweetness of honey and wanted more to go over our rice. A true winner Pat loved, loved and loved."
"This is just outstanding. I made it using both the chicken and pork and the differing textures were great! The sauce is, very simply, delicious!"
"I just made this and scaled it down a lot by using 1 chicken breast for me and my mother, but only scaled the sauce by half since I didnt want to mess with it too much. In my attempt to make this a bit more figure friendly I broiled the chicken instead of frying it and used splenda also skipped the oil since I wasnt frying. I loved the sauce tho, great sweet (but not too sweet) taste. And the marinade was awesome as well. Served this over some brown rice for a great meal!"
"Lovely recipe. The lemon flavour came right through. Very easy to make. I did all my prep earlier in the day and just threw it together at night. Like the other reviewers I used all chicken. Thanks Pat."
"Easy to make and a keeper for us. Next time though I will top with some cashew nuts:) I too used all chicken as there was just the two of us and no pork in the freezer. Will certainly be making this again soon."
"Wow........I am sorry to use a much overused term, but that is what my family said when I served this up last night! I used chicken only, as I had no suitable pork; the marinade was STUNNING and the whole meal was a huge success. I used Marigold Swiss vegetable stock for the lemon sauce, as it is low salt - it was just right. Other than that, I made NO changes to this delicious meal. We ate this with noodles and stir-fried vegetables - THANKS so much for this winner of a recipe! FT:-)"