Lemon Chicken

Servings: 2
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Sauce
Ingredients
  • ⅓ cup Lemon juice
  • 2 cups Water
  • ¼ cup Sugar
  • 2 tbsps Soy sauce
  • ½ tsp Salt
  • ½ tsp Red chili flakes
  • 2 tbsps Ginger (crushed)
  • 2 tbsps Garlic (crushed)
  • ⅛ tsp Turmeric
  • 2 tbsps Cornstarch mixed with 4 tbsp water (slurry)
Instructions
  1. In a saucepan, heat the sauce ingredients, except the slurry.
  2. Simmer on low heat until sugar dissolves, then add the slurry.
  3. Keep stirring until slightly thickened and looks glossy.
  4. Remove from heat and set aside.
Ingredients
  • 2 tbsps Oil (peanut oil preferred)
  • ½ tsp Salt
  • ½ tsp Ground black pepper
  • 2 tbsps Ginger (crushed)
  • 2 tbsps Garlic (crushed)
  • 1 cup Red and green peppers (cubed)
  • 2 medium Carrots (peeled and sliced)
  • 4 Mushrooms (sliced)
  • ½ cup Onions (cubed)
  • ½ cup Unsalted raw cashew pieces (optional)
  • 4 Green onions (thinly sliced for garnish)
Instructions
  1. In a skillet, heat oil on medium heat.
  2. Add chicken, salt, pepper, ginger and garlic.
  3. Stir fry until no longer pink.
  4. Add vegetables and cashews, stir-fry for a couple of minutes.
  5. Add the sauce and mix well.
  6. Cook for a minute or until heated through.
  7. Garnish.
  8. NOTE: Replace sauce with 1 packet of lemon chicken seasoning mix. Follow packet directions.