Seeing all the Chinese New Year celebrations found me reminiscing back to the takeaways we used to have when I was growing up. I have always loved lemon chicken, first ordered as an occasional treat from the local takeaway and later my go too choice at the Chinese. Similar to Sweet and Sour chicken in a crispy batter it ticked all my boxes. Once I developed a gluten intolerance I gave Chinese meals a wide birth as the gluten free options seemed sparse and definitely no lemon chicken gluten free in crispy batter!
This recipe is gluten free and a healthy choice for a quick tasty supper. It would make a great main course or part of a Chinese feast.
Juice of 4 lemons
Zest of 1 lemon
1 tsp Vegetable Bullion
100ml Boiling Water
2 tbspn Tamari or Soy Sauce
2 tbspn Honey
1 tbspn Rice Vinegar
1 tbspn Sweet Chilli Sauce
1-inch fresh ginger – finely chopped or grated
2 tsp Cornflour
4 tsp Water
4 Chicken Breasts – cut into small chunks
Vegetables – use a selection of your preference
Babycorn, Beansprouts, Edamame Beans, Broccoli, Carrot, Red Cabbage, Fine Beans, Red Pepper, Bean Sprouts, Water Chestnuts, etc
This have been on the menu quite a few times at home as the recipe developed, I thought it might not be a hit with the children as they are not a fan of takeaway from the Chinese but much to my delight they loved it. I also find they will eat most vegetables when stir fried and it really is a quick supper so a win win!
Kirsty Wilson Close
Food Styling, Food Writing, Food Lover
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