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Kitchen Witch
July 10th, 2011, 10:15 AM
Lemon Chicken

3 lbs chicken pieces
2 Tbs soy sauce
The zest of 1 lemon, finely chopped
1/3 cup lemon juice
1 cup water
1 Tbs sugar
1 Tbs finely chopped fresh ginger
1 tsp sesame oil
1 tsp cornstarch (cornflour) mixed with
1 Tbs water
Lemon slices and chopped scallions (spring onions) for garnish

Rub the chicken pieces with 1 tablespoon soy sauce and set aside. Combine the remaining tablespoon of soy sauce, lemon zest, lemon juice, water, and sugar in a small bowl, stirring to dissolve the sugar. Heat the sesame oil in a wok or large, heavy skillet over high heat. Brown the chicken pieces on all sides. Add the ginger and cook for 1 minute. Add the lemon mixture and bring to a boil. Reduce the heat to very low and simmer the chicken covered for 20 minutes. Remove the chicken to a warm platter and add the cornflour mixture to the pan. Stir the mixture until it boils and has thickened. Spoon over the chicken pieces and garnish with lemon slices and chopped scallions. Serves 4 to 6.

July 17th, 2011, 06:54 AM
My favorite is Rachel Ray's Lemon Chicken as posted on the Food Network

Recipe courtesy Rachael Ray

Prep Time:
10 min
Inactive Prep Time:
Cook Time:
15 min


4 servings


1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped


Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.

Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.