Ingredients for True Lemon Chicken
- Boneless Skinless Chicken Breasts
- 2 tablespoons olive oil
- Salt And Pepper
- Lemons, Juice Of
- 2 tablespoons cold water (for slurry)
- Lime Juice
- 1/4 cup lemon juice
- 2 tablespoons sugar
- Salt
- Yellow Food Coloring
- 1 teaspoon cornstarch + 1 tablespoon cornstarch (for slurry)
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How to Make True Lemon Chicken
- **Prep the Chicken:** Cube 1 lb boneless, skinless chicken breasts into 1-inch pieces.
- **Sauté the Chicken:** Heat 2 tablespoons olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through (about 5-7 minutes), stirring occasionally. Set aside.
- **Make the Sauce:** In a small saucepan, whisk together 1/2 cup chicken broth, 1/4 cup lemon juice, 2 tablespoons soy sauce, 2 tablespoons sugar, 1 tablespoon rice vinegar, 1 teaspoon cornstarch, and 1/2 teaspoon grated ginger.
- **Thicken the Sauce:** Bring the sauce to a gentle simmer over medium heat. In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Slowly drizzle the cornstarch slurry into the simmering sauce, whisking constantly to prevent lumps.
- **Adjust Consistency:** Continue to simmer and whisk until the sauce reaches your desired thickness (about 1-2 minutes). The sauce will thicken as it cools.
- **Combine & Serve:** Gently toss the cooked chicken into the lemon sauce. Serve the chicken over a bed of cooked rice. Garnish with chopped green onions (optional).
- **Enjoy!**
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
304g
Fat
8g
Carbs
26g
