There was a time I would just eat lemons like oranges. Peel them and pop them in my mouth.
I’m making it seem like it was earlier than only 2 days ago.
But to be fair, lemons have helped me so much these past years, since I have been sick more in the last two years than I have in my whole life. I have also discovered that if you have an almost debilitating sore throat that eating a whole lemon will help SO much.
I am not just saying this because I have a plan to make everyone’s faces contort in all sort of manners when your throats feel like the sun inside it. It was instant relief.
So if God gave me lemons, I wouldn’t make lemonade. I would eat them whole, or make this delicious lemon chicken. It’s like sweet and sour chicken…but lemony!
What you’ll need:
-2 large chicken breasts, cut into bite-sized cubes
–1 teaspoon soy sauce
-1 egg yolk
-1 1/2 tablespoons cornstarch
-2 tablespoons oil
-juice of 1 lemon
-zest of 1 lemon
-2 tablespoons sugar
-1/4 cup water
-1 tablespoon cornstarch
+salt and pepper to taste
1. Put the chicken in a bowl, and toss with soy sauce. Place in the refrigerator to marinate for 30 minutes.
2. To make the sauce, in a small saucepan on medium heat, whisk together the lemon juice, lemon zest, sugar, water and cornstarch. Bring to a boil, whisking constantly until thickened, then keep warm.
3. Meanwhile, heat the oil in a large skillet. Whisk together the egg yolk and cornstarch in a small bowl. Toss the chicken in this batter and fry for 3-4 minutes on each side, until golden and cooked through.
4. Transfer to a plate and spoon the warm sauce over the chicken.