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Honey Lemon Chicken

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  Chicken pieces 2 Pound
  Soy sauce 45 Milliliter (3 Tablespoon)
  Dry sherry 15 Milliliter (1 Tablespoon)
  Lemons juice 2 Tablespoon, strained
  Honey 60 Milliliter (4 Tablespoon)
  Vegetable oil 45 Milliliter (3 Tablespoon)
  Chopped ginger 1 Teaspoon
  Chopped garlic 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Chicken stock/Water 375 Milliliter (1 1/2 Cups)
  Cornstarch 20 Milliliter (11/2 Tablespoon, Blended With Cold Water)
  Lemon slice 1

1 Pierce chicken pieces with a skewer. Combine soy sauce, sherry, lemon juice and honey. Brush over chicken pieces and let stand 30 minutes.
2 Heat oil. Add ginger, garlic and salt. Add drained chicken pieces and brown evenly. Pour off excess oil, add marinade and stock. Simmer covered 45 minutes until tender. Turn chicken pieces twice during cooking. Remove chicken and place on a serving platter. Stir blended cornstarch and water into sauce and bring to boil. Strain sauce and spoon over chicken pieces.

Recipe Summary

Difficulty Level: 
Side Dish

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