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Lemon-Infused Chicken Stir-Fry: A Zesty Weeknight Favorite

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Ingredients

Adjust Servings:
8 ounces chicken breasts, cut in thin strips
1 egg white
2 teaspoons cornflour
3 tablespoons peanut oil, for frying
1/3 cup chicken stock, maybe a bit more
1 1/2 tablespoons lemon juice
2 teaspoons sugar
2 teaspoons rice wine or 2 teaspoons dry sherry
2 teaspoons soy sauce
1 clove garlic, finely chopped
1 red chile, deseeded and finely chopped (optional)
1 teaspoon cornflour, mixed with some water

Nutritional information

435.6
Calories
282 g
Calories From Fat
31.4 g
Total Fat
6.6 g
Saturated Fat
73.8 mg
Cholesterol
491.8 mg
Sodium
10.2 g
Carbs
0.4 g
Dietary Fiber
5.4 g
Sugars
27.5 g
Protein
239g
Serving Size

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Lemon-Infused Chicken Stir-Fry: A Zesty Weeknight Favorite

Features:
    Cuisine:

    Was delicious, and simple to make. I added more lemon than instructed as it felt like it needed more tartness to balance it out, but that is really just our personal preference. Thank you for sharing.

    • 45 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Stir-fried Lemon Chicken, Tart and a bit sweet A quick stir-fry which is nice served with plain rice and some steamed vegetables Fridge time is not included , Was delicious, and simple to make I added more lemon than instructed as it felt like it needed more tartness to balance it out, but that is really just our personal preference Thank you for sharing , Such a quick and simple dish for 2 The chicken was moist and tender with just the right amount of seasoning As suggested it was served with brown rice and steamed vegetables


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    Steps

    1
    Done

    Mix the Egg White With the Corn Flour, Combine With the Chicken, Cover and Put in the Fridge For About 30 Minutes.

    2
    Done

    Heat the Oil in a Wok Until Moderately Hot and Stir-Fry the Chicken For About One Minute Until They Have Turned White.

    3
    Done

    Drain the Chicken in a Sieve or Colander, Discard the Oil and Wipe the Wok Clean.

    4
    Done

    Reheat the Wok, Add All the Sauce Ingredients, Except the Corn Flour Mix, and Bring It to the Boil, Then Add the Corn Flour Mix and Simmer For One Minute.

    5
    Done

    Return the Chicken Strips to the Wok and Continue to Stir-Fry Them For a Few Minutes Until Done and Coated With the Sauce.

    6
    Done

    Do a Last Taste Check For Soy, Sugar and Lemon Juice.

    Avatar Of Logan Black

    Logan Black

    BBQ aficionado specializing in tender and smoky barbecue dishes.

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