This is our version of Chinese Lemon Chicken from the take away. We had lots of limes so we decided to use them instead of lemon. The results were excellent.
Marinade the chicken for at least an hour with lime, chili, salt and pepper.
Squeeze the juice of two limes into a sauce pan then add 1/2 cup of sugar and 1/4 cup of water. Heat gently to dissolve.
To this mix add one peeled and sliced lime and 1/2 cup of chicken broth or stock.
Chop the marinated chicken.
Add one egg.
1/4 cup of corn starch
Mix to combine.
Heat a little oil in your wok then add the chicken.
Brown the chicken on all sides.
Once the chicken is cooked, add the syrup & chicken broth mix. Cook for a couple of minutes until the sauce thickens. Taste and adjust the seasoning.
Serve with rice and broccoli.
As I’ve mentioned before, I developed a shellfish allergy when I was in my early twenties which has caused me to avoid any sort of Chinese take away food due to the numerous dishes containing fish sauce. This dinner was so delicious and brought back taste memories of a real Chinese take away. I can’t wait to eat it again!
