Lemons have many uses; we can make lemonade from them, bake with them, cook with them and decorate with them. Adding lemon to any dish makes it tangy. The tangy taste can really whet one's appetite and makes one want to eat more during a meal. I have made Tangy Roast Chicken before. However, this is the first time I have stirfry chicken with lemon. Usually, I will cook chicken curry, braise chicken, stew chicken, bake/airfry/roast chicken and cook chicken soup. Adding lemon to my stirfried chicken dish was to create a new dish for the family.
Ingredients:
- 400 g chicken breast
- 2 tbsp light soy sauce
- 1/2 tsp dark soy sauce
- 1 tsp oyster sauce
- 1/2 tsp salt
- 1/2 tsp pepper powder
- 1 tsp cornflour
- 1 lemon
- slice 1/2 of the lemon (keep a few pieces for decoration)
- squeeze out 2 tbsp juice of the other half
- 3 tbsp cooking oil
- 2 cloves garlic, chopped
- 5 tbsp water
- 1 stalk of green onion (cut the green part into small pieces for garnishing the dish)
Method:
- Cube the chicken breast.
- Marinate chicken breast with light and dark soy sauces, oyster sauce, salt, pepper powder and cornflour for at least half an hour. (I marinated the chicken for 2 hours.)
- Heat up the wok with cooking oil.
- Add the chopped garlic and sauté it till it is fragrant.
- Add the marinated chicken.
- Stir fry the chicken till it is almost cooked, adding water in the process to keep the chicken moist.
- Add the lemon slices and continue to stir fry until the chicken is cooked.
- Add lemon juice and give the chicken a quick stir.
- Dish out the chicken onto a serving plate.
- Decorate the dish with some lemon slices and sprinkle cut green onion on top.
