The other night Pauline had a craving for my Lemon Chicken. Her wish is my command. Chinese cooks always have a few tricks up their sleeves. One of them is the magical ingredient corn starch, not used only as a thickener, but as a meat tenderizer. Don’t tell them I told you 😊

Lemon Chicken

The What
  • 1 chicken breast
  • 2 tbs corn starch
  • 1 egg
  • ½ cup flour
  • ¼ cup coconut oil
  • 1 inch ginger root
  • 1 lemon
  • 1 inch ginger root
  • ½ cup lemon juice from concentrate
  • ½ cup chicken broth
  • 1 tbs corn starch
  • ¼ cup water

The How

  • Butterfly the chicken breast and flatten (see video below)
  • Coat each side of the breast with 1 tbs of cornstach
  • Refrigerate for 30 minutes
  • Slice lemon in half, cut three slices of one of the halves.
  • Peel ginger and chop into 1/8 inch chunks, add to a sauce pan and heat on high.
  • Add lemon juice and broth to pan. Squeeze remaining lemon sections to add their juice to the pan.
  • Mix corns starch with water and add to pan, boil gently until it thickens.
  • Meanwhile wisk egg in a large bowl
  • Put flour in separate large bowl
  • Dip breast in egg making sure both sides are well coated
  • Dredge breast in flour
  • Add coconut oil to a non-stick pan, heat at medium high until oil is melted and hot
  • Fry breast 3 minutes on each side.
  • Plate breast, cover with sauce and garnish with reserved lemon slices

Almond Guy Ding

The What

  • 1 shallot
  • 1 large carrot
  • 2 celery stocks
  • 1 red pepper
  • 1 broccoli crown with stem
  • ½ cup almonds
  • 1 tbs coconut oil
  • ¼ cup chicken broth
  • 1 tbs corn starch
  • ¼ cup water
  • The How
    • Remove and peel stem from broccoli
    • Separate broccoli florets
    • Peel and chop shallot into small pieces
    • Chop carrot, celery, red pepper and broccoli stem into ¼ inch pieces
    • Add oil to wok or Air Fryer, heat on medium high
    • Add shallot and fry for 1 minute, then add rest of vegetables and almonds
    • Cook for 6 minutes stirring gently
    • Add chicken broth
    • Mix corns starch with water and add to wok, continue stirring to coat vegetables  gently until sauce  thickens.
    • Plate and serve