Wednesday, October 28

Lemon Chicken Slices

Most of time soy sauce is used to marinate chicken or is used as sauce base for stir-fry chicken. Today I am thinking of a different way of cooking chicken, soy-sauce-free. Lemon is used as the sauce base. The tender chicken goes through your taste buds with sweet and sour taste, and you smell the fragrance of lemon in every bite. It sure will give you a good appetite.

1. skinless/boneless chicken breast 250 g
2. sugar snap peas 100 g
3. 1 carrot
4. 3 brown mushrooms

A. Marinade seasonings for chicken breast:
1. 1/2 tablespoon wine
2. 1/4 teaspoon salt
3. 1/2 egg or 1 egg yolk
4. 3/4 tablespoon cornstarch

B. Seasonings for lemon sauce:
1. 1 slice lemon, quartered
2. 3 tablespoons lemon juice
3. 3 tablespoons sugar
4. ¼ teaspoon salt
5. 1/3 cup water
6. ½ tablespoon cornstarch

1. Cut chicken breast in thin slices, use seasoning A to marinate chicken for about 15 minutes。
2. Trim both ends of sugar snap peas; peel carrot and cut it in thin slices; remove mushroom stems and cut it in slices.
3. Heat up 4 tablespoons oil in wok to high temperature, add chicken slices and stir-fry briefly. Remove from wok when the color changed.
4. Heat up 2 tablespoons oil, briefly stir-fry sugar snap peas, carrot and then mushroom, one after another, mix well and remove.
5. Boil lemon sauce in seasonings B except lemon slices, add chicken when it’s boiling, add vegetables and lemon slices, mix well and serve. - Save up to 50% on brand names

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