Ingredients
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8
-
1
-
2
-
3
-
-
1/3
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1 1/2
-
2
-
2
-
2
-
-
-
-
-
Directions
Stir-fried Lemon Chicken, Tart and a bit sweet. A quick stir-fry which is nice served with plain rice and some steamed vegetables. Fridge time is not included., Was delicious, and simple to make. I added more lemon than instructed as it felt like it needed more tartness to balance it out, but that is really just our personal preference. Thank you for sharing., Such a quick and simple dish for 2. The chicken was moist and tender with just the right amount of seasoning. As suggested it was served with brown rice and steamed vegetables.
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Steps
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1
Done
|
Mix the Egg White With the Corn Flour, Combine With the Chicken, Cover and Put in the Fridge For About 30 Minutes. |
|
2
Done
|
Heat the Oil in a Wok Until Moderately Hot and Stir-Fry the Chicken For About One Minute Until They Have Turned White. |
|
3
Done
|
Drain the Chicken in a Sieve or Colander, Discard the Oil and Wipe the Wok Clean. |
|
4
Done
|
Reheat the Wok, Add All the Sauce Ingredients, Except the Corn Flour Mix, and Bring It to the Boil, Then Add the Corn Flour Mix and Simmer For One Minute. |
|
5
Done
|
Return the Chicken Strips to the Wok and Continue to Stir-Fry Them For a Few Minutes Until Done and Coated With the Sauce. |
|
6
Done
|
Do a Last Taste Check For Soy, Sugar and Lemon Juice. |
