"fixed" lemon chicken |
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The original recipe was from a Sam Choy cookbook but it was a long process that used a lot of ginger. I got rid of a few ingredients (most noticeably the ginger) and sped things along--skipping the marinade step. I also don't add yellow food coloring so it doesn't look like you cooked it in lemon jello. Still yummy, time-efficient now, and a lovely shiny golden color instead.
Normally this is a chicken with rice and vegetable dinner, but here’s a light alternative—chopped lemon chicken salad. Cut up the chicken, put it on a bed of lettuce, cucumbers and tomatoes and pour the sauce over.
Normally this is a chicken with rice and vegetable dinner, but here’s a light alternative—chopped lemon chicken salad. Cut up the chicken, put it on a bed of lettuce, cucumbers and tomatoes and pour the sauce over.
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1 package of boneless/skinless chicken thighs
Cilantro, finely chopped Hawaiian salt and black pepper, to taste Flour Canola oil |
Lemon Chicken Sauce
¼ cup water or chicken stock Juice of a lemon A little less than ¼ cup brown or raw sugar 1T white American vinegar 1T cornstarch 2T water |
Mix together cilantro, flour, salt and pepper. Dredge chicken in spiced flour and fry in oil until golden brown and juices run clear.
For sauce, first dissolve cornstarch in 2T of water. In a saucepan, add all other ingredients and bring to a boil. Reduce heat and slowly add the water/cornstarch to thicken the sauce. Add sugar if necessary to taste.
Pour over chicken and eat.
For sauce, first dissolve cornstarch in 2T of water. In a saucepan, add all other ingredients and bring to a boil. Reduce heat and slowly add the water/cornstarch to thicken the sauce. Add sugar if necessary to taste.
Pour over chicken and eat.