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Asian Lemon Chicken

Asian Lemon Chicken

20 Min(s)
20 Min(s) Cook
What You Need
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1 serving
Original recipe yields 1 serving
2 units lemon
2 tablespoons canola oil
4 units chicken breast halves
0.5 teaspoons salt
0.125 teaspoons pepper
1 cups mushrooms
0.5 units green bell pepper
0.5 units red bell pepper
0.5 units green onions
0.5 teaspoons ginger root
0.5 cups chicken broth
2 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons cornstarch
1.5 teaspoons sugar
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Let's Make It
1. Peel 1 lemon, cut the rind into 1/8-inch pieces, and set aside 2 Tbsp. of rind. Squeeze both lemons to yield 3 Tbsp. of juice; set aside.
2. Pour the oil around the top of a wok or large skillet. Heat the oil for 2 minutes. Sprinkle the chicken with salt and pepper and add it to the wok or skillet. Stir-fry for 2 minutes. Remove the chicken and keep it warm. Add the mushrooms, 2 Tbsp. lemon rind, bell peppers, green onion, and ginger root. Stir-fry for 1 minute.
3. Combine 3 Tbsp. of lemon juice, chicken broth, sherry, soy sauce, cornstarch, and sugar in a small bowl and mix well. Add the mixture to the wok and stir-fry 3 minutes or until the mixture is thickened. Return the chicken to the wok and stir-fry 1 minute. Serve with steamed rice.
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