Oriental Lemon Chicken Recipe (How to Cook Lemon Chicken)
Oriental Lemon Chicken Recipe is an Asian chicken version that resembles orange chicken.
This is recipe is quick and simple. As for the ingredients, you can easily find them in most supermarkets or grocery stores. We will be using skinless, boneless chicken breasts for this recipe. Using skinless chicken is better because it contains less fat.
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Oriental Lemon Chicken is an Asian chicken version that resembles orange chicken. It is tasty, delicious, and easy to cook.
This is Lemon Chicken Recipe is quick and simple. As for the ingredients, you can easily find them in most supermarkets or grocery stores. We will be using skinless, boneless chicken breasts for this recipe. Using skinless chicken is better because it contains less fat.
This recipe involves frying. For health conscious individuals, you may use olive oil to replace regular cooking oil in frying the chicken pieces. This will lessen the cholesterol and fat content of your dish.
I like this recipe because it is full of Asian flavors. It goes well with plain or fried rice, or even by itself.
Try this Oriental Lemon Chicken recipe and let me know what you think.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Oriental Lemon Chicken Recipe
Ingredients
- 1 lb boneless chicken breast skinless, cut into thin strips
- 4 1/2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1/2 tablespoon cornstarch diluted in 1 tablespoon water
- 1 piece lemon skin shredded (lemon rind, juiced)
- 2 tablespoons sherry
- 3/4 cup chicken broth
- 3 tablespoons celery leaves chopped
- 1 teaspoon garlic minced
- 1 tablespoon granulated white sugar
- salt and pepper to taste
- 3/4 cup cooking oil / olive oil
Instructions
- Combine chicken slices and soy sauce. Mix well and marinate for at least 15 minutes.
- Heat oil. Meanwhile, dredge the chicken strips in 4 1/2 tablespoons of cornstarch.
- Put in the coated chicken and fry until color turns light brown. Do not overcook.
- Remove the chicken from the pan, place in a plate, and set aside.
- Drain excess oil until about 1 tablespoon is left. Saute garlic and put-in the celery leaves.
- Pour-in chicken broth and sherry. Add sugar, salt, lemon rind, lemon juice, salt, and pepper. Stir and let boil.
- Pour-in the cornstarch diluted in water. Stir until the sauce thickens.
- Put-in the fried chicken slices. Stir and cook for another minute.
- Transfer to a serving plate. Serve. Share and enjoy!
PeeweeofLaguna says
Hello! I will definitely cook this coming New Year. I just wanted to know what is the replacement of sherry wine. Thank you
Vanjo Merano says
You can use Chinese cooking wine (Shaoxing).
Tiffany Jacobs says
Hi there. I’ve been searching all over for this recipe. Please can U post a cooking video for this?
Vanjo Merano says
I will do one soon.
Donna says
Thanks so much for this recipe. My chef french husband really loves it. I’m just a beginner cook and it’s very easy to make. More power Panlasang Pinoy.
Vanjo Merano says
Thanks for the feedback. Glad it worked out nicely.
Aleena says
Hi! Im trying to cook this one now but u seem to forgot to put the amt of soysauce to put on the marinate.. Thanks..
Vanjo Merano says
its 2 tablespoons soy sauce
elma says
i want to know more about cooking