As I have mentioned many a time before, I am allergic to shell-fish and for that reason I avoid most Asian style restaurants because the abundance of shell-fish is just too high risk.
But this doesn’t mean to say that I don’t LOVE some of the foods one might get there. Before “the trouble” ( because I wasn’t always allergic) I used to frequent many a Chinese buffet!
One thing I particularly miss is Lemon Chicken.
So today I thought I’d try my own version, only without the crispy batter of course.
Here is what you will need:
- boneless skinless chicken breast cut in bite size cubes
- 2-3 cloves minced garlic
- aprox 1 inch minced fresh ginger
- 1/2 orange pepper in thin slices
- juice of half a fresh orange
- juice of 1 fresh lemon
- 2 tsp orange zest
- 1 tsp lemon zest
- 2 tsp soy sauce
- 1 tsp sugar ( or sweetener of your choice)
- 1/2 tsp chili flakes ( more if you like)
- 1/4 water or stock
In a hot skillet, add about 1 tbsp of oil and then brown the chicken. Then add the garlic and ginger, toss well and cook till they are well sweated.
Then add all of the other ingredients, mix well and bring up to a boil, then simmer for about 10 minutes.
At this point, it can be ready but the sauce will be thin. OR you can do like real Chinese food and add some cornstarch to thicken it up and give it that glossy look.
Put 1 tbsp of cornstarch in about 3 tbsp of water and mix into a thin paste, then add to the chicken dish and mix in well. It should take a short time for it to thicken up.
Then it is ready to serve. Top with some green onion and maybe some toasted cashews?