- 3 chicken breasts
- 4 lemons (zest + juice) – if you don’t like very sour, you can use 3 instead of 4 lemons
- 200 ml water
- 2 tablespoons soy sauce
- 6 tablespoons sugar
- optional: rice and broccoli for serving
Kitchen equipment needed
- cutting board & chef’s knife
- 2 medium-sized bowls
- citrus grater & juicer
- large bowl
Preparation — 15 minutes + marinating time
Remove any excess fat or muscles from the chicken breasts and divide into cubes. Add the chicken to a medium-sized bowl and add 2 tablespoons of soy sauce. Combine well and marinate at least half an hour.
Grate the zest and squeeze the juice of the lemons. Combine zest and juice with sugar and water in a medium-sized bowl and set aside.
Finishing the stir-fried lemon chicken — 15 minutes
Coat the chicken cubes with cornstarch and make sure all the pieces are completely coated. Heat a wok on high heat and stir fry the chicken in batches, if you add too much at once they won’t become crispy enough. Transfer the fried chicken to a large bowl and repeat until all the chicken is done.
As soon as the chicken is done and transferred to the bowl, you turn down the heat. Add the lemon mixture to the wok and let it simmer until you’ve reached the desired thickness. Add the stir-fried chicken and make sure they’re completely coated with sauce. Check if the chicken is done before you’ll serve them. Serve with rice and warm vegetables or a salad, enjoy!