Orange-Lemon Chicken Recipe

Category		Entrees - Maindishes
Sub Category		None

Ingredients

	Boneless skinless chicken breasts - 150 gm
	Peanut (groundnut) oil - 2 tbsp
	Garlic - chopped - 2 tsp
	Ginger - chopped - 2 tsp
	Orange juice - 4 tbsp
	Lemon juice (lemon, not lime) - 2 tbsp
	Orange rind (zest) - 2 tsp
	Lemon rind - 1 tsp
	Light soy sauce - 2 tsp

	Sugar - 1 tsp
	Red chili paste - 1/2 to 1 tsp (depending on your taste)
	Spring onions (scallions) - chopped - 1 tbsp
	Chicken stock or water - 4 tbsp (1/4 cup)
	Sesame oil - 1/2 tsp
	Cornflour (cornstarch) and water mixture - 2 tsp cornstarch to
	which 1 tbsp cold water has been added and mixed well.


Instructions


Cut the chicken breasts into thin strips. Mince both the orange and lemon rind.


Heat a wok till it's nice and hot. Add the peanut oil and swirl it around the surface. 10 seconds later, add the ginger and garlic.


When the ginger and garlic turn fragrant, add the chicken strips. Wait one minute for the chicken to sear, flip the pieces with a spatula and let the other side sear for one more minute.


Now add all the other ingredients except the spring onions and the cornflour mixture. Bring it to a boil, simmer for another 2 minutes, then stir in the cornflour slurry and mix well. The sauce should thicken in about 10 seconds. Taste for the flavour balance, adding either sugar (more sweetness), orange/lemon juice (more tartness), or light soy sauce (more saltiness) as required. Quickly add the spring onions, stir once, and serve on to a warm plate.


Serving Suggestions

This dish can also be served as a cold starter. Just make it less saucy.

Originally Submitted 12/30/2007

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