lemon left-over chicken

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One of the ways I deal with cooking dinners when I come home from work is to cook the major components of some of the upcoming meals on the weekend. This recipe is made with chicken that has only been lightly seasoned with salt, pepper, and a little rosemary.

This recipe also works well with tofu and left-over pork. (Be sure to dry and then marinade the tofu in the lemon juice before cooking.)
Servings:
2 to 4
Preparation Time:
prep: 15 minutes, cook: 15 minutes
Tools
  • micro-plane grater
  • juicer
  • liquid measuring cup
  • measuring spoons
  • cutting board & knife
  • medium bowl
  • small bowl
  • whisk
  • wok

Ingredients

  • zest & juice from one lemon
  • 1/2 c. vegetable broth
  • 1 t. ea. soy sauce, fish sauce, rice vinegar, black pepper
  • 1 T. sugar

  • 2 t. frying oil
  • 1 clove garlic, crushed & minced
  • 1/2" ginger, peeled, crushed & minced
  • 2 dry tien tsin chiles, crushed

  • 1 carrot, chopped
  • 1 rib celery, chopped
  • 6 green onions, chopped
  • 1/4 c. blanched almonds

  • sugar
  • 1/4 c. water
  • 1 t. cornstarch

  • left-over chicken
Cooking Instructions
  1. Prepare all of the ingredients before you start cooking.
  2. Into the measuring cup place the lemon zest, lemon juice, vegetable broth, soy sauce, fish sauce, rice vinegar, black pepper, and sugar. Stir to dissolve the sugar.
  3. Start heating the wok over medium heat and immediately add the oil. ginger, garlic, and chiles. Stir until you can start to smell the spices.
  4. Turn the heat up to medium-high, add the carrots and stir fry for 1 minute.
  5. Add the celery and stir fry for 1 more minute.
  6. Add the green onions and the almonds and stir fry for 1 more minute.
  7. Dump everything out of the wok and into the medium bowl.
  8. Pour the lemon mixture into the wok and let it heat until it starts to boil. Turn the heat down to medium-low at this point.
  9. Start tasting the lemon mixture and stir in additional sugar to suit. (I usually add another 2 t. of sugar at this point for a large, tart, lemon.)
  10. Mix the water and cornstarch in the small bowl into a slurry. Stirring constantly, slowly drizzle 1/2 of the slurry into the hot lemon sauce.
  11. Let this cook and thicken for a couple of minutes. (If it does not thicken, you can add a little more slurry but go slowly and always cook the sauce after each addition.)
  12. Stir in the cooked chicken and heat it through, then stir in the cooked vegetables.
  13. Serve up and enjoy!

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Hi !!! Thanks for this

Hi !!!

Thanks for this article, I´m going to do it....Bye