📝 About This Recipe
This vibrant stir-fry is a lighter, more sophisticated take on the Cantonese classic, swapping heavy deep-frying for the traditional 'velveting' technique. Succulent chicken breast is tossed in a glossy, sun-bright sauce crafted from fresh lemon juice, honey, and ginger. It strikes a perfect balance of citrus tang and delicate sweetness, offering a refreshing explosion of flavor that captures the essence of modern Chinese home cooking.
🥗 Ingredients
The Chicken & Marinade
- 1.5 lbs Chicken breast (cut into 1-inch bite-sized pieces)
- 1 tablespoon Shaoxing wine (can substitute with dry sherry)
- 1 tablespoon Cornstarch (for velveting the meat)
- 1 teaspoon Light soy sauce
- 1 large Egg white (lightly beaten)
The Signature Lemon Sauce
- 1/3 cup Fresh lemon juice (about 2 large lemons)
- 1/2 cup Chicken stock (low sodium preferred)
- 3 tablespoons Honey (adjust for desired sweetness)
- 1 tablespoon Lemon zest (finely grated)
- 2 teaspoons Cornstarch (used as a thickener)
- 1/8 teaspoon Turmeric (optional, for a vibrant yellow color)
Aromatics & Vegetables
- 1 tablespoon Fresh ginger (peeled and finely minced)
- 3 cloves Garlic (thinly sliced)
- 3 pieces Scallions (whites minced, greens cut into 1-inch batons)
- 3 tablespoons Neutral oil (grapeseed, canola, or peanut oil)
- 1 cup Snap peas (stringed for a crunch)
For Garnish
- 1 teaspoon Toasted sesame seeds
- 3-4 thin rounds Lemon slices (for presentation)
👨🍳 Instructions
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1
In a medium bowl, combine the chicken pieces with Shaoxing wine, light soy sauce, egg white, and 1 tablespoon of cornstarch. Mix well until the chicken is coated in a thin, silky film. Let it marinate for at least 15-20 minutes.
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2
In a small jug or bowl, whisk together the fresh lemon juice, chicken stock, honey, lemon zest, 2 teaspoons of cornstarch, and turmeric. Ensure there are no lumps of starch; this is your 'slurry' sauce.
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3
Prepare all your aromatics: mince the ginger, slice the garlic, and separate the white and green parts of the scallions.
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4
Heat a wok or large heavy-bottomed skillet over high heat until a drop of water sizzles and evaporates instantly.
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5
Add 2 tablespoons of oil to the wok, swirling to coat the sides. Add the marinated chicken, spreading it out in a single layer.
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6
Sear the chicken undisturbed for 2 minutes to develop a slight golden crust, then toss and stir-fry for another 2-3 minutes until the chicken is about 80% cooked through. Remove the chicken from the wok and set aside.
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7
Wipe out the wok if there are burnt bits. Add the remaining 1 tablespoon of oil.
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8
Add the ginger, garlic, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
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9
Toss in the snap peas and stir-fry for 1 minute until they turn a bright, vibrant green but remain crisp.
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10
Give the lemon sauce mixture a quick whisk (as cornstarch settles) and pour it into the center of the wok.
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11
Stir the sauce constantly as it heats up. It will transition from cloudy to a clear, glossy glaze as it thickens.
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12
Return the chicken and any accumulated juices back to the wok. Toss everything together for 1-2 minutes to ensure the chicken is fully cooked and thoroughly coated in the lemon glaze.
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13
Stir in the green parts of the scallions during the last 10 seconds of cooking.
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14
Transfer to a warm serving platter. Garnish with toasted sesame seeds and thin lemon slices for a professional finish.
💡 Chef's Tips
Don't skip the velveting (egg white and cornstarch) as this keeps the chicken breast incredibly tender and juicy in the high heat. Use fresh lemon juice only; bottled juice lacks the aromatic oils found in the zest and the bright acidity of fresh fruit. Ensure your wok is smoking hot before adding the meat to prevent sticking and to achieve that elusive 'wok hei' flavor. If you prefer a spicier kick, add a pinch of dried red chili flakes when stir-frying the ginger and garlic. Adjust the honey quantity based on the tartness of your lemons; some lemons are much more acidic than others.
🍽️ Serving Suggestions
Serve immediately over a bed of fluffy jasmine rice to soak up the extra lemon glaze. Pair with steamed bok choy or Chinese broccoli with oyster sauce for a complete nutritional meal. A chilled glass of Riesling or a crisp Sauvignon Blanc complements the citrus notes beautifully. For a low-carb option, serve inside crisp iceberg lettuce cups. A light cucumber salad with rice vinegar and sesame oil makes a refreshing side dish.