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Lemon Chicken from the Wok | Crispy in 15 Min.
(0)
20 min
Quick
Knuspr-Küche
Herrlich zartes Hähnchenbrustfilet mit knuspriger Stärkehülle, knackigen Lauchzwiebeln und einer samtig glänzenden Zitronensauce aus frischem Zitronensaft, Sojasauce, Ingwer und Honig. In nur 15 Minuten servierfertig!
Ingredients
Preparation method
Preparation
Cook jasmine rice in lightly salted water according to package instructions for approx. 12 minutes until done.
Pat the chicken breast fillets dry and cut into bite-sized cubes. Toss the cubes evenly in cornstarch so that each piece is lightly coated.
Finely chop garlic and ginger. Wash the lemon under hot water, finely grate some zest, and squeeze the juice (approx. 3 tbsp juice). Cut spring onions into thin rings.
Chef's tip
If you like it spicier, you can add a finely chopped red chili pepper to the wok along with the garlic and ginger.
The cornstarch not only creates a tender crust on the meat, but also automatically thickens the liquid into a perfect glaze when the sauce is added.
30 min
Under an hour
