I was browsing blogs for a new chicken idea when I came across this recipe for Lemon Chicken in Kevin's blog, Closet Cooking. I liked what I saw so I put it on this week's menu.
Below is Kevin's recipe with my changes noted in italics.
- 1 lemon, zest and juice
- 2 tbsp chicken stock (I used about 4 tbsp, maybe a touch more - I wanted more sauce)
- 2 tbsp soy sauce
- 1/2 tbsp brown sugar
- 1/2 tbsp honey
- 1 tsp chili, chopped (I bought a cherry pepper - all they had at the store - and used the entire thing. It didn't have any heat at all so I added 1 tsp garlic-chili paste)
- 1 lb chicken, cut into bite sized pieces
- 1 tsp sesame oil (I used a bit less)
- 2 tsp ginger, minced
- 1 clove garlic, minced (I used 2...of course)
- 3 green onions, chopped
- 1 handful cilantro, chopped
- 1 tbsp sesame seeds, toasted (I didn't use these)
- Mix the lemon zest, juice, chicken stock, soy sauce, brown sugar, honey, and chili in a bowl (this is where I also added the garlic chili paste). Do a taste test here to balance out the tartness, saltiness, sweetness, and heat.
- Place the chicken into mixture and marinate for 10-20 minutes.
- Heat the oil in a pan.
- Add the ginger and garlic and saute until fragrant, about a minute
- Add the chicken, reserving the marinade
- Saute the chicken until cooked, about 3-55 minutes (I figured this was a typo - I cooked it about 12 minutes). I loved how the marinade that stuck to the chicken caramelized - look:
- Add the reserved marinade and simmer until the sauce has reduced and thickened, about 7-10 minutes (I helped it along with 2 pinches cornstarch)
- Add the green onion, cilantro, and sesame seeds and remove from the heat.
- Serve on rice or noodles.
I liked this! Just the right mixture of sweet and spicy, and the ginger really popped in my mouth.
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Thanks for the recipe, Kevin!