So
this is my all time favorite Lemon Chicken recipe. My sister and I prefer it with fried chicken, but you can make it
healthier by pouring the sauce over grilled, broiled or baked chicken.
RECIPE
1/2 C. sugar
1 C. chicken broth
2 tsp lemon zest
1/3 C. lemon juice (bottled)
1/4 C. light corn syrup
1 TBL Rice Vinegar
1/2 tsp Kosher salt
1/4 tsp fresh cracked pepper
1 large garlic clove, minced
2 TBL cold water
2 TBL cornstarch
*
Mix cornstarch and water together and set aside. In a medium saucepan,
bring remaining ingredients to a boil, stirring constantly (but
slowly). Reduce heat and simmer for 3-4 minutes. Turn up the heat so
the sauce comes back to a rolling boil. Mix the cornstarch again to get rid of
any clumps and add it to the sauce. Stir constantly and simmer until it
thickens- a couple minutes. Let the sauce cool/rest for 5 minutes, then toss it with some Fried Chicken Nuggets
(see recipe from Monday's post) and serve with steamed rice. Garnish with
crushed red pepper flakes- optional (I like a hint of heat).
Tips:
- If the sauce is too thin, add one more TBL cornstarch mixture.
- I used 1 1/2 C. uncooked white rice.
- I sliced up the lemon I grated and put it in for the picture- I don't normally do that, but it turned out really pretty. If you're trying to impress a guest, add it for looks (just be careful not to get a seed in the sauce)! OR you can squeeze the lemon and use it for part of the juice needed. I have found that the bottled juice is more potent, giving the sauce a better flavor- (I save the lemon and use it for smoothies or something else so it doesn't go to waste.).
- Rice Vinegar is sweeter- it's worth buying cause it will keep in your cupboard forever and it makes a difference for Chinese sauces. If you're in a pinch and don't have it, substitute regular white vinegar, but only use 1/2 TBL.
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