Ingredients:
2 tablespoons fresh lemon juice
1 tablespoon grated lemons, zest of
1 tablespoon granulated sugar
1 tablespoon soy sauce
2 teaspoons rice wine or 2 teaspoons aji mirin or 2 teaspoons dry sherry
1 tablespoon minced fresh unpeeled ginger
1 teaspoon crushed red pepper flakes
4 boneless skinless chicken breast halves
2 tablespoons canola oil
2/3 cup chicken broth
1 teaspoon cornstarch, mixed to a paste with
1 teaspoon cold water
Directions:
Blend together lemon juice, zest, sugar, soy sauce, rice wine, ginger and red pepper flakes together in medium bowl.
Add chicken and coat with mixture.
Cover and marinate at least 1o minutes at room temperature.
Remove chicken breast and save marinade.
Heat a nonstick skillet or wok on High.
When hot, pour oil down sides of wok.
Add chicken and sear 2 to 3 minutes on each side until chicken is golden brown.
Drain oil, leaving chicken in pan.
Add marinade and broth back into wok and bring to a boil.
Reduce heat to Low; simmer gently, cook chicken for 10 more minutes and don’t forget to turn frequently.
Mix water and cornstarch together to make a thickener.
Turn wok to Medium and stir in thickener.
Cook for an additional minute or until sauce thickens.
Spoon over cooked chicken.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.