Grocery store shelves continue to be pretty bare as this COVID-19 craziness continues. But I did get a load of lemons from a friend. She threw them in my trunk as we waved at each other through the window of my car, which was a surreal social interaction I never thought I’d have, but thanks to her I’ve got a lot of lemons to work my way through… which means this lemon chicken is part 1 of my COVID-19 lemon series! It’s my home version of Chinese restaurant lemon chicken.
Guessipe
- 1 TBSP neutral oil
- 3 cloves garlic, minced
- 1/2 inch ginger, minced
- Juice of 1 lemon
- 1/3 cup chicken broth
- 2 TBSP sugar
- 2 TBSP honey
- 2 TBSP soy sauce
- 1/4 tsp red pepper flakes
- salt to taste
- 1 TBSP corn starch mixed into 1 TBSP water
Saute the garlic and ginger in the oil on medium-high until fragrant.
Add the lemon juice, chicken broth, sugar, honey, soy sauce, red pepper flakes, and salt. Cook and stir until the sugar dissolves.
Pour the corn starch slurry into the simmering liquid to thicken the sauce to your desired consistency – you may not need to use all of the corn starch mixture.
Toss cooked chicken pieces in the sauce and serve with rice. This sauce is especially good on breaded and fried chicken, but also works with other preparations if you’re trying to be a bit healthier or don’t want to bother with the hassle of frying chicken pieces.
