Lemon Chicken
by Tavolino
Tender chicken breast bites, floured and browned, coated in a thick, fragrant citrus sauce enriched with a touch of soy sauce.
Ingredients
- Chicken breast 600 g
- All-purpose flour 30 g
- Extra virgin olive oil 20 ml
- Oregano 1 tsp
- Thyme 1 tsp
- Lemon 1
- Lemon juice 100 g
- Water 200 g
- Cornstarch 20 g
- Sugar 10 g
- Fine salt 1 tsp
- Soy sauce 10 g
Preparation
- 1
Grate the lemon zest and squeeze the juice. Strain the resulting juice.
- 2
Clean 600 g of chicken breast, removing any excess fat.
- 3
Cut the chicken breast first into strips and then into uniform-sized bites.
- 4
Dredge the chicken bites in 30 g of all-purpose flour, mixing well to coat them evenly.
- 5
Heat 20 ml of extra virgin olive oil in a large skillet.
- 6
Brown the floured chicken over medium heat for 5 minutes, turning often until golden.
- 7
Remove the chicken from the skillet and set aside.
- 8
In a bowl, mix 20 g of cornstarch with 200 g of water.
- 9
Add 10 g of sugar, 10 g of soy sauce, and 100 g of lemon juice to the mixture.
- 10
Pour the liquid into the skillet used for the chicken and cook for 1 minute until it thickens.
- 11
Add the browned chicken to the sauce and cook everything for 3-4 minutes, stirring gently.
- 12
Finish with the grated lemon zest, 1 tsp of thyme, and 1 tsp of oregano. Serve hot.