Sticky Chinese Lemon Chicken

The recipe Sticky Chinese Lemon Chicken could satisfy your Chinese craving in about 30 minutes. For $1.56 per serving, you get a main course that serves 4. Watching your figure? This gluten free and dairy free recipe has 295 calories, 25g of protein, and 17g of fat per serving. Plenty of people made this recipe, and 325 would say it hit the spot. A mixture of rice vinegar, low sodium soy sauce, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by The Wanderlust Kitchen. With a spoonacular score of 54%, this dish is good. Users who liked this recipe also liked Sticky Chinese Lemon Chicken, Sticky Chinese Lemon Chicken, and Sticky Chinese Chicken Wings.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

¼ cup chicken broth or water

3 tablespoons cornstarch, divided

½ teaspoon ground ginger

Juice of 2 lemons

Zest of half of 1 lemon

¼ cup low sodium soy sauce

1 teaspoon rice vinegar

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

¼ cup vegetable oil

1 tablespoon white sugar

Equipment:

bowl

slotted spoon

frying pan

stove

Cooking instruction summary:

Combine all of the marinade ingredients in a large bowl. Add the chicken pieces and let marinate for 15 minutes.Place the corn starch in a large shallow dish. Use a slotted spoon to remove the chicken from the marinade and transfer to the cornstarch. Toss well to coat.Place the reserved marinade next to the stove. In a small bowl, combine 1 tablespoon cornstarch with 1 tablespoon cold water.Set a large non-stick skillet over medium-high heat. Once hot, add the chicken and stir-fry for 7 to 9 minutes, until cooked through.Add the reserved marinade to the pan and immediately turn the heat down to low. Stir in the lemon zest and cornstarch-water mixture. Once the sauce has thickened (about 30-60 seconds) turn the heat off.Garnish with sesame seeds and scallion; serve with white rice.

 

Step by step:


1. Combine all of the marinade ingredients in a large bowl.

2. Add the chicken pieces and let marinate for 15 minutes.

3. Place the corn starch in a large shallow dish. Use a slotted spoon to remove the chicken from the marinade and transfer to the cornstarch. Toss well to coat.

4. Place the reserved marinade next to the stove. In a small bowl, combine 1 tablespoon cornstarch with 1 tablespoon cold water.Set a large non-stick skillet over medium-high heat. Once hot, add the chicken and stir-fry for 7 to 9 minutes, until cooked through.

5. Add the reserved marinade to the pan and immediately turn the heat down to low. Stir in the lemon zest and cornstarch-water mixture. Once the sauce has thickened (about 30-60 seconds) turn the heat off.

6. Garnish with sesame seeds and scallion; serve with white rice.


Nutrition Information:

Quickview
295k Calories
25g Protein
16g Total Fat
11g Carbs
6% Health Score
Limit These
Calories
295k
15%

Fat
16g
26%

  Saturated Fat
11g
74%

Carbohydrates
11g
4%

  Sugar
3g
4%

Cholesterol
72mg
24%

Sodium
717mg
31%

Get Enough Of These
Protein
25g
50%

Vitamin B3
12mg
62%

Selenium
36µg
53%

Vitamin B6
0.89mg
44%

Phosphorus
260mg
26%

Vitamin B5
1mg
17%

Potassium
481mg
14%

Vitamin C
10mg
12%

Magnesium
36mg
9%

Manganese
0.18mg
9%

Vitamin B2
0.14mg
8%

Vitamin B1
0.09mg
6%

Vitamin E
0.76mg
5%

Zinc
0.75mg
5%

Iron
0.87mg
5%

Vitamin B12
0.23µg
4%

Vitamin K
3µg
3%

Copper
0.06mg
3%

Folate
10µg
3%

Fiber
0.42g
2%

Calcium
12mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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