Stir Fry Lemon Chicken
Lemon Chicken
Vegetable oil for deep frying
1 1/2 lb. skinless, boneless chicken cut into strips
1 tbsp. cornstarch
6 tbsp. cold water
3 tbsp. fresh lemon juice
2 tbsp. sweet sherry
1/2 tsp. sugar
lemon slices and shredded scallion, to garnish
Heat the oil in a preheated wok until almost smoking. Reduce the heat and stir-fry the chicken strips for 4 minutes until cooked through. Remove the chicken with a spoon and set aside and keep warm. Drain the oil from the wok.
To make the sauce, mix the cornstarch with 2 tablespoons of the water to form a paste. Pour the lemon juice and remaining water into the mixture in the wok. Add the sherry and sugar and bring to a boil, stirring until the sugar has completely dissolved.
Stir the cornstarch mixture and return to a boil. Reduce heat and simmer, stirring constantly for 2-3 minutes or until the sauce has thickened up.
Transfer the chicken to a warm serving plate and pour the sauce over the top. Garnish with the lemon slices and shredded scallion and serve warm.
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