LEMON CHICKEN SAUCE CHINESE STYLE RECIPES

SIMPLE CREAMY LEMON CHICKEN SAUCE RECIPE | ALLRECIPES

Simple Creamy Lemon Chicken Sauce Recipe | Allrecipes image

This simple sauce is made of cream of chicken soup mixed with lemon juice, garlic, and spices. It tastes great on rice, pasta, chicken, or veggies. Also, add a teaspoon or two of basil or Italian seasoning for extra flavor.

Provided by Jessica Weber

Categories Pasta Sauces

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 4 cups

Number Of Ingredients 5

Ingredients

1 (10.75 ounce) can cream of chicken soup
½ cup water
2 tablespoons lemon juice
2 tablespoons butter
½ teaspoon garlic powder

Steps:

Stir the chicken soup, water, lemon juice, butter, and garlic powder together in a pan and place over medium heat. Cook until hot, about 5 minutes.

Nutrition Facts : Calories 61.3 calories, CarbohydrateContent 3.2 g, CholesterolContent 10.7 mg, FatContent 5.1 g, ProteinContent 1 g, SaturatedFatContent 2.4 g, SodiumContent 270.2 mg, SugarContent 0.3 g

CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY

Chinese Take-Away-Style Lemon Chicken Recipe by Tasty image

Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour

Provided by Evelyn Liu

Yield 1 serving

Number Of Ingredients 16

Ingredients

¼ lb chicken breast, diced
½ lemon lemon zest
1 teaspoon garlic, crushed
1 tablespoon soy sauce
salt, to taste
pepper, to taste
½ cup flour
2 eggs, beaten
1 cup panko breadcrumbs
2 cups oil
¼ cup chicken stock
½ lemon lemon zest
1 lemon, juiced
4 tablespoons sugar
1 tablespoon water
½ tablespoon corn flour

Steps:

Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
In a medium-sized saucepan heat the oil to 325˚F (170°C),
Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
Add the chicken to the frying pan and coat with the lemon sauce.
Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
Enjoy!

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Marion’s ultimate fresh and light lemon chicken is deliciously marinated in soy sauce, egg white and Shiaoxing wine. Lemon zest and juice add tang to the glossy sauce that coats the chicken pieces.
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In a large bowl, place chicken and marinade ingredients. Mix thoroughly to break up the egg white. Allow to marinate for 20 minutes. In another bowl, mix together the chicken stock, soy sauce and sugar. In a separate bowl, mix together the lemon juice and zest. Place the flour in a large tray or bowl. Add the chicken pieces and the marinade and use your hands to pat and press the liquid and flour together around the chicken pieces to form a craggy coating. Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough for frying at 325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles. Shake excess flour from the chicken pieces. Cook chicken pieces in 2 to 3 batches for about 3 minutes or until golden and cooked through. Drain on kitchen paper. In a clean wok or pan over medium-high heat, add 1 tablespoon of oil and then add the garlic and ginger. Cook for about 10 seconds or until fragrant. Then add the chicken stock mixture. Cook for 2-3 minutes until the sugar has dissolved. Then add the lemon juice and zest. Simmer for another 30 seconds before adding the cornstarch mixture. Cook for another 30 seconds or until sauce has thickened slightly. Add the chicken pieces and toss until evenly coated. Transfer to a serving plate and sprinkle with sesame seeds and spring onion. Garnish with lemon slices if using.

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CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY

Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour
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CHINESE LEMON CHICKEN - MARION'S KITCHEN

In a large bowl, place chicken and marinade ingredients. Mix thoroughly to break up the egg white. Allow to marinate for 20 minutes. In another bowl, mix together the chicken stock, soy sauce and sugar. In a separate bowl, mix together the lemon juice and zest. Place the flour in a large tray or bowl. Add the chicken pieces and the marinade and use your hands to pat and press the liquid and flour together around the chicken pieces to form a craggy coating. Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough for frying at 325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles. Shake excess flour from the chicken pieces. Cook chicken pieces in 2 to 3 batches for about 3 minutes or until golden and cooked through. Drain on kitchen paper. In a clean wok or pan over medium-high heat, add 1 tablespoon of oil and then add the garlic and ginger. Cook for about 10 seconds or until fragrant. Then add the chicken stock mixture. Cook for 2-3 minutes until the sugar has dissolved. Then add the lemon juice and zest. Simmer for another 30 seconds before adding the cornstarch mixture. Cook for another 30 seconds or until sauce has thickened slightly. Add the chicken pieces and toss until evenly coated. Transfer to a serving plate and sprinkle with sesame seeds and spring onion. Garnish with lemon slices if using.

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SIMPLE CREAMY LEMON CHICKEN SAUCE RECIPE | ALLRECIPES

This simple sauce is made of cream of chicken soup mixed with lemon juice, garlic, and spices. It tastes great on rice, pasta, chicken, or veggies. Also, add a teaspoon or two of basil or Italian …
From allrecipes.com

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