I wanted to make Lemon Chicken like the Chinese restaurants have. After trying many recipes, I found one that was OK. I played with the recipe and tweeked it to my liking...a Lemon Sauce that is lemony with a good balance of sweet. I hope you enjoy this as much as I do.
2 boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoon olive oil
salt and pepper
1 lemons, juice of or 3 tablespoons bottled lemon juice
1 cup water
1/8 cup lime juice
1/8 cup lemon juice
3/4 cup sugar
1 pinch salt
2 drops yellow food coloring
cornstarch, mixed with
water, to thicken
Steps:
CHICKEN: Saute cubed chicken in olive oil until done.
Set aside.
SAUCE: In a small sauce pan, combine first 7 ingredients and bring to a low boil.
Slowly stir in cornstarch solution.
Depending on how thick you want the sauce determines how much cornstarch solution you use.
Careful- sauce tends to boil up when cornstarch solution is added.
Serve chicken over a bed of rice.
Pour sauce over chicken& rice.
Enjoy!
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