Monday, June 11, 2012

Chinese Lemon Chicken

THIS is my kind of  food! It's light, yet filling. The flavors satisfy every taste bud I have! 
I love my veggies with a little crunch and my chicken with a little tang.
And the smell- oh my!

2 lbs chicken breasts cut into strips 
1 1/2 cups self-rising flour
3/4 cup chicken broth
3/4 cup water
juice of 2 lemons
1 1/2 t ground ginger
1/3 cup (cane) sugar
1/2 cup oil or fat for frying

Dip chicken strips into the flour. Brown in the oil on all sides, lightly.
Bring broth, water, juice, and ginger to a simmer and drop browned chicken into the simmering liquid.
Sprinkle with sugar. Cover and simmer on low heat until chicken is cooked through and the liquid has thickened. Approximately 10 minutes.

Serve over rice that has been cooked in chicken broth, with a side of stir-fried vegetables, that have been cooked lightly in a little oil and soy, preferably Kikkoman.
* Tips: Cut chicken into chunks to stretch it further and/or serve with lots of rice!


Debbie in Florida said...

I can't wait to try this! I have 3 lemons sitting on my counter from the CSA this week and I wasn't sure what to do with them.

Donna said...

Debbie, I hope you love it!

I always zest (and freeze) my lemons to make cookies like these:

Yay for your CSA!