Chinese Lemon Chicken With Vegetable Fried Rice #ChineseCuisine#

Chinese Lemon Chicken With Vegetable Fried Rice Recipe : Sumaira Kanwal Naqvi These are the best Chinese Lemon chicken coated in delicious lemon butter garlic sauce! They will become your family favorite easy dinner recipe that you can make in just 30 minutes. Preheat a large skillet over medium heat and add 2-3 tbsp olive oil. When hot, add the chicken cutlets and cook for about 5 minutes on both sides, or until it gets a golden crust Preheat another pan over low/medium heat. Add 4 tbsp butter and 2 cloves minced garlic. Whisk for about 30 seconds or until the garlic releases the aroma. Then add ¼ cup chicken stock, ¼ cup lemon juice, and ¼ tsp black pepper. Stir, bring to light simmer and cook for a few minutes. In a large bowl, place chicken and marinade ingredients. Mix thoroughly Meanwhile, mix together the chicken stock, soy sauce and sugar in another bowl.  In a separate bowl, mix together the lemon juice and Orange zest. Place the flour in a large tray or bowl. Add the chicken pieces and the marinade and use your hands to pat and press the liquid and flour together 1. make the sauce. 2. For searing chicken pieces , I prefer to use non-stick skillet, so the crust doesn’t stick to the pan. 3. make the sauce. then make the sauce. Ingredients Ingredients for Lemon Chicken:

 Boneless chicken Pieces Half Kg Salt 1 Tsp Crush Red Pepper 1 Tsp
 Oil For Frying Soya Sauce 2 Tbsp Shangrilla Red Sauce. 2 Tbsp Black Pepper Powder. 1 Tsp Ingredients for Lemon Butter Sauce:

 Butter. 3 Tbsp Oil 1 Tbsp
 garlic clove minced. 4-5
 Lemon juice 1/3 Cup 
 black pepper. 1 Tbsp Crush Red Flakes. 1 Tsp Shangrilla Soya Sauce 3 Tbsp Shangrilla Red Sauce. 3 Tbsp Shangrilla Vinegar. 1 Tbsp Method : Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough for frying at or when a wooden spoon dipped into the oil forms small little bubbles. Shake excess flour from the chicken pieces. Cook chicken pieces in 2 to 3 batches for about 3 minutes or until golden and cooked through. Drain on kitchen paper. In a clean wok or pan over medium-high heat, add 1 tablespoon of oil and then add the garlic and ginger. Cook for about 10 seconds or until fragrant. Then add the chicken stock mixture. Cook for 2-3 minutes until the sugar has dissolved. Then add the lemon juice and orange zest. Simmer for another 30 seconds before adding the cornstarch mixture. Cook for another 30 seconds or until sauce has thickened slightly. Add the chicken pieces and toss until evenly coated. Transfer to a serving plate and sprinkle with sesame seeds and spring onion. Garnish with lemon slices if using. Preheat a large skillet over medium heat and add 2-3 tbsp olive oil. When hot, add the chicken pieces and cook for about 5 minutes on both sides, or until it gets a golden crust * Preheat another pan over low/medium heat. Add 4 tbsp butter and 2 cloves minced garlic. Whisk for about 30 seconds or until the garlic releases the aroma. 
 * Then add ¼ cup chicken stock, ¼ cup lemon juice, and ¼ tsp black pepper. Stir, bring to light simmer and cook for a few minutes. 
 * Put the chicken back in the pan with sauce and coat from all sides.