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Location: Texas, United States

Sunday, February 24, 2013

Lemon Chicken

This is from  I did it a little differently.  After marinating, I dumped the whole thing in a skillet and stir-fried it in the marinade.  It was a very mild flavor, which was intentional because I was serving it to kids.  If you make it for only adults, you might consider adding some more spicy seasoning.  I forgot the ginger, which was unfortunate...I was going to take minced and add it to the stir-fry.

I served it with rice and stir-fried zucchini and mushrooms.

  • 4 -5 boneless chicken breasts, cut into bite-size pieces
  • 2 slices minced ginger
  • 4 tablespoons fresh lemon juice
  • Marinade:
  • 1 tablespoon dry sherry
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon brown sugar
  • Garnish:
  • Green Onion (Spring onions, scallions)
  • Lemon wedges


Combine the marinade ingredients. Place the chicken in a bowl with the lemon juice. Add the marinade ingredients and sprinkle the ginger pieces over the chicken.

Marinate the chicken for about 20 minutes.

Steam the chicken. If using the wok to steam the chicken, place the chicken on a steamproof dish and pour the marinade ingredients over it. Steam the chicken until it turns white and is cooked through.

If using a commercial steamer, prepare according to the steamer directions. Depending on the type of steamer, you may not be able to pour the marinade over the chicken before steaming. If that is the case, reserve the marinade and steam the chicken according to the manufacturer's instructions. Bring the reserved marinade to a boil and pour over the chicken just before serving.

Serve hot with rice and stir-fried dried mushrooms. Garnish with green onion and lemon wedges.



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