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I use two lemons in the sauce. It's a keeper! :)
Long ago in Ireland a chicken was one of those luxuries only eaten on Sundays and feast days or when you had very important visitors, it was also always accompanied by a piece of boiled ham or bacon. Things have certainly changed!
Lemon Chicken
SAUCE -
4 T. of cornflour
Juice & rind of 1 lemon
1 stem ginger (chopped finely)
2 T. of clear honey
2 t. sesame oil
2 t. light soy sauce
1 1/2 cups chicken stock
Salt & pepper
CHICKEN -
About 4 chicken breasts
1 T. cornflour
grated rind of 1/2 lemon
2 T. oil
Black pepper
GARNISH -
2 spring onions
lemon peel (cut into thin strips)
In a saucepan, blend cornflour, lemon juice & rind to make a smooth paste. Stir in honey, ginger, oil and soy sauce. Pour on boiling stock and bring to the boil again, stirring until thickened. Season to taste & simmer for 10 minutes. Cut chicken breasts into 1 inch strips. place in a bowl and sprinkle with cornflour, lemon rind and black pepper. Heat oil in wok or frying pan and add chicken pieces. Stir fry for about 10 minutes over a high heat until chicken is golden brown. Transfer chicken onto warm plate and spoon over lemon sauce. Garnish with spring onions and lemon peel.
Long ago in Ireland a chicken was one of those luxuries only eaten on Sundays and feast days or when you had very important visitors, it was also always accompanied by a piece of boiled ham or bacon. Things have certainly changed!
Lemon Chicken
SAUCE -
4 T. of cornflour
Juice & rind of 1 lemon
1 stem ginger (chopped finely)
2 T. of clear honey
2 t. sesame oil
2 t. light soy sauce
1 1/2 cups chicken stock
Salt & pepper
CHICKEN -
About 4 chicken breasts
1 T. cornflour
grated rind of 1/2 lemon
2 T. oil
Black pepper
GARNISH -
2 spring onions
lemon peel (cut into thin strips)
In a saucepan, blend cornflour, lemon juice & rind to make a smooth paste. Stir in honey, ginger, oil and soy sauce. Pour on boiling stock and bring to the boil again, stirring until thickened. Season to taste & simmer for 10 minutes. Cut chicken breasts into 1 inch strips. place in a bowl and sprinkle with cornflour, lemon rind and black pepper. Heat oil in wok or frying pan and add chicken pieces. Stir fry for about 10 minutes over a high heat until chicken is golden brown. Transfer chicken onto warm plate and spoon over lemon sauce. Garnish with spring onions and lemon peel.
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