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Lemon Chicken And Zucchini

Flavors.of.Asia's picture
  Chicken breasts and thighs 1 1⁄2 Pound
  Homemade chicken broth 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  Soy sauce 2 Tablespoon
  Sugar 1 Teaspoon
  Cooking oil 2 Tablespoon
  Ginger root 1 Teaspoon, grated
  Sliced zucchini 3 1⁄2 Cup (56 tbs)
  Lemon juice 2 Tablespoon
  Rice stick 1 Cup (16 tbs) (Deep Fried)

Skin, split, and bone chicken breasts.
Skin and bone chicken thighs.
Cut chicken into 1-inch pieces.
Blend chicken broth into cornstarch; stir in soy sauce and sugar.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry gingerroot in hot oil for 30 seconds.
Stir-fry half of the zucchini for 2 to 3 minutes or till crisp-tender.
Remove zucchini.
Stir-fry remaining zucchini 2 to 3 minutes.
Remove from wok.
Add half the chicken to hot wok or skillet; stir-fry 2 minutes or till done.
Remove chicken.
Stir-fry remaining chicken 2 minutes.
Return all chicken to wok or skillet.
Stir broth mixture; stir into chicken.
Cook and stir till thickened and bubbly.
Add zucchini and lemon juice; cover and cook 1 minute more.

Recipe Summary

Side Dish
Stir Fried

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