Lemon Chicken.

I have no idea if this is a traditional dish or simply one that has developed in Chinese restaurants in western countries over the last few decades. I suspect the latter, but whatever its origins, it is very simple and very quick to prepare. Serve with rice and stir fried veges.


Juice and zest of a large lemon.

1 cup chicken stock.

3 tablespoons honey.

1 tablespoon rubbed origanum.

2 teaspoons ginger.

2 tablespoons cornflour.

¼ cup oil.

Salt to taste.

400g diced chicken breast meat.

2 spring onions, chopped.


Combine lemon juice, zest, stock, honey, origanum and ginger in a saucepan. Bring to the boil. Quench the cornflour in a little cold water and add to the mixture, stirring constantly until the mixture boils and thickens. Reduce heat and simmer for five minutes, stirring now and again, to cook off the floury taste. Remove from heat.

What you have made is lemon chicken simmer sauce. It can be used immediately, or put in a sealed container in the fridge for 3-4 days, and frozen for much longer.

Heat the oil in a pan and stir fry the meat, adding salt to taste. Continue to stir fry until golden brown and cooked right through, then add the sauce. Gently heat through, stirring well to make sure that the meat is thoroughly covered. Place in a serving bowl, garnished with the chopped spring onion.

Serves: 2.

Variations: Lemon Pork, using thinly sliced pork fillet. Lemon Shrimps, or Lemon Prawns, using thawed, cooked seafood.

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