Looks a lot like the Orange Chicken from last week doesn’t it? That’s because that sauce is the same, except for the Orange Chicken uses a can of frozen orange juice concentrate and this Lemon Chicken uses a can of frozen lemonade concentrate. I did not use the slow cooker to cook the chicken this time, I just cooked it on the stove top in my wok. This was fantastic, I think I might prefer it a little more than the Orange Chicken, but both are very good. Tonight, the stir fry veggies were carrots, bok choy, green onion, asparagus, water chestnuts and snow peas, all from Bountiful Baskets from this past weekend. And I really meant to add in some grated ginger, but I forgot, so maybe next time!
Lemon Chicken and Vegetables over Rice
Based on recipes here
What you need:
Lemon Sauce: (I made this twice, once for the chicken, once for the vegetables)
– 3/4 cup frozen lemonade concentrate, thawed (this is 1/2 can)
– 2 Tbsp rice vinegar
– 1 Tbsp soy sauce
– 1 Tbsp ketchup
– 2 Tbsp brown sugar (use 3 Tbsp sugar if you want it to be sweeter)
– 1/2 tsp sesame oil
1.5 lbs boneless, skinless chicken breasts, cut into 2 inch pieces
1/4 cup flour
Vegetable oil
Vegetables to stir fry (I used carrots, water chestnuts, green onion, bok choy stems and leaves, snow peas, and asparagus)
1 Tbsp cornstarch
Cooked rice
How to make it:
Dredge chicken in flour. Heat some vegetable oil in a wok, and cook chicken until no longer pink.
Meanwhile, combine all ingredients for the lemon sauce in a bowl. Pour over chicken in the wok and stir. Cook on medium heat for 15 – 20 minutes to allow sauce to thicken and chicken to absorb the sauce.
Once sauce has thickened, add veggies that take longer to cook (in my case, the carrots, asparagus, water chestnuts, and bok choy stems), let them cook for a few minutes, then add the veggies that take shorter to cook (in my case, green onions, snow peas and bok choy leaves).
Meanwhile, again, combine all ingredients for the lemon sauce and the 1 Tbsp cornstarch in a bowl. Once veggies are all tender, pour in the second batch of lemon sauce and stir to coat evenly. Cook for a few more minutes to allow sauce to thicken. Serve over the cooked rice.
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