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Lemon Chicken

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  • Lemon Chicken

    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.

  • #2
    Bumping for Teresa. :)

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    • #3
      Oooh... sounds YUMMY!!
      "What fresh hell is this?" Dorothy Parker

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      • #4
        What is cornflour? Sorry but don't think I have ever seen it in the store.

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        • #5
          I use cornstarch. I didnít write the recipe and figured it was a mistake.

          Here is what I found -

          (Corn Flour)
          A powdery "flour," nearly all starch, that is obtained from the endosperm of corn. Mixed with water to form a paste, it is often added to stir-fries as a thickening agent - near the final stages, as overcooked cornstarch loses its power as a thickener. If necessary, cornstarch can be used as a substitute for tapioca starch.

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          • #6
            Yea, I understood corn flour to be cornstarch. I have to use it alot... cooking gluten free.
            "What fresh hell is this?" Dorothy Parker

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            • #7
              I'll be making this on Friday with some white jasmine rice and will post a picture! Sounds yummy!!!

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              • #8
                Hey bean, speaking of pics? LOL ;)

                I bet my kids would like this as well. In my to try pile, TY! :)

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                • #9
                  [QUOTE=shadow]Hey bean, speaking of pics? LOL ;)[/QUOTE]

                  I haven't made it in awhile. Teresa can snap one! LOL

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                  • #10
                    [QUOTE=Bean]I haven't made it in awhile. Teresa can snap one! LOL[/QUOTE]

                    I don't garnish food so it won't be nearly as pretty as what Bean does! It ought to be edible though! LOL

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                    • #11
                      [QUOTE=Teresayo]I don't garnish food so it won't be nearly as pretty as what Bean does! It ought to be edible though! LOL[/QUOTE]

                      Now stop that! It will look great! :)
                      I cannot wait to see it!
                      Bean's pics do rock!

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                      • #12
                        I'm going to make that AND a Lemon-Pecan Bread...I'll post both.

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                        • #13
                          Yum!!!!!!!!

                          This was our dinner tonight!

                          http://i232.photobucket.com/albums/ee14/TeresaYo1/IMGA0646.jpg

                          P.S. - Notice I didn't use a paper plate!!! LOL

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                          • #14
                            NO paper? LOL

                            Looks great! :)

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                            • #15
                              Yea, I thought I'd give hubby a treat by letting him eat off REAL dishes! LOL

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