Stir Fried Lemon Chicken With Pears And Ginger Recipes

PINEAPPLE-GINGER CHICKEN STIR-FRY

Steps:

• Drain pineapple, reserving juice. Mix cornstarch, soy sauce, honey, cinnamon and reserved juice until smooth. In a skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until lightly browned, 4-6 minutes. Remove from pan., In same pan, saute onion, ginger and garlic in remaining oil until crisp-tender, about 2 minutes. Stir cornstarch mixture; add to pan with chicken and pineapple chunks. Bring to a boil, stirring constantly; cook and stir until sauce is thickened and chicken is cooked through, 5-7 minutes., Serve with rice. If desired, sprinkle with cilantro.

SPICY GINGER AND LEMON CHICKEN

Steps:

• Season chicken with salt and pepper. Heat the oil in a large saucepan until hot but not smoking. Add the chicken legs in one layer, and brown them over medium to high heat, turning occasionally, for 15 minutes. Remove chicken from pan and set aside.
• Add the rest of the ingredients to the pan, bring the mixture to a boil, reduce the heat to low and return the chicken to pan. Cover, and cook gently for 15 minutes or until done. Serve, one leg per person, with some of the cooking juices.

STIR FRIED LEMON CHICKEN WITH PEARS AND GINGER

Steps:

• To make sauce, combine soy sauce, lemon peel, lemon juice, sugar, cornstarch, garlic, ginger and water.
• Heat vegetable oil in a large nonstick frying pan. Add chicken and stir fry over high heat for 2 minutes. Remove to platter.
• Add snow peas to pan and stir fry for 1 minute. Reduce heat to medium. Return chicken to the pan.
• Add scallions, pears and sauce. Cook, stirring, until sauce boils and thickens, about 3 minutes.

STIR-FRIED LEMON CHICKEN

Steps:

• In a large bowl, combine the cornstarch and 1/4 teaspoon ginger. Stir in the soy sauce, sherry or broth and lemon juice until smooth. Add the chicken and lemon zest; toss to coat. Refrigerate for 30 minutes., Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add the rice; cook and stir for 5 minutes or until rice begins to brown. Add the broth, salt, pepper and remaining ginger. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until rice is tender., In a large skillet or wok, stir-fry peppers in 2 tablespoons oil until crisp-tender. Remove from the skillet and keep warm. In the same pan, cook chicken mixture in remaining oil until chicken juices run clear. Stir in peppers and onions. Serve with rice.

LEMON GINGER CHICKEN STIR FRY

Steps:

• Sprinkle chicken with black pepper.
• Let the canola oil get heated in a large nonstick skillet over medium-high heat.
• Add in chicken, onion, and 1 tablespoon ginger; stirfry 4 minutes.
• Remove from pan and keep warm.
• Add sesame oil to skillet and heat over medium-high heat.
• Add in squash and bell pepper; stirfry for 3 mintues.
• In a small bowl, mix together 1 tablespoon ginger, lemon rind, and the next 6 ingredients.
• Add chicken and sauce mixture to skillet; stir-fry 4 minutes or until chicken is done.
• Serve with rice.

LEMON-PEPPER FRIED CHICKEN

Steps:

• Mix bread crumbs, lemon-pepper seasoning, basil, oregano, garlic powder, and salt together in a shallow dish.
• Pat chicken pieces dry with paper towels, dip in beaten eggs, and dredge through bread crumb mixture.
• Heat enough oil to thickly coat the bottom of a frying pan over medium heat. Fry chicken until golden brown and no longer pink in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

STIR-FRIED HONEY-GINGER CHICKEN WITH PEPPERS

Steps:

• In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
• Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.

STIR FRIED CHICKEN WITH LEMON GRASS, GINGER, AND CHILI

Steps:

• Heat oil in a heavy based frying pan or wok.
• Add the onion, garlic, ginger, lemon grass and chili and stir for 3 to 5 minutes over medium heat until the mixture is lightly golden.
• Take care not to burn the mixture or it will become bitter.
• Increase heat to high; when the pan is very hot, add the chicken and toss well.
• Sprinkle the sugar over the chicken and cook for about 5 minutes, tossing regularly until the chicken is just cooked.
• Add the fish sauce, cook for another 2 minutes and serve immediately, garnished with the mint.

LEMON CHICKEN

Steps:

• Place the first 7 ingredients in a bowl and combine thoroughly. Cover, refrigerate, and marinate for at least 30 minutes and up to 2 hours. When ready to cook, pour 2 inches of oil in a deep heavy skillet or saucepan and heat to about 375°F (use an instant-read thermometer to check, or add a pinch of flour to the oil; it will sizzle at the right temperature). Remove the chicken from the marinade and coat with the egg and then the flour; carefully slide the chicken into the oil. Do not overcrowd; cook in batches if necessary. Cook, turning once, until golden brown and cooked through, about 7 minutes. Remove and drain on paper towels.
• Meanwhile, in a medium saucepan, combine the lemon juice, chicken stock, sugar, and cornstarch and cook over medium-low heat, stirring occasionally, until the sugar is dissolved and the mixture thickens. Taste and season with salt, then turn the chicken pieces in the sauce and serve.
• Omit the egg and flour. Heat 3 tablespoons corn, grapeseed, or other neutral oil in a wok or large nonstick skillet over medium-high heat. Add the chicken and cook until it loses its pinkness. Stir in the ginger and cook until fragrant, about 10 seconds. Add the soy sauce, oyster sauce if you're using it, wine, pepper, lemon juice, stock, sugar, and cornstarch. Mix everything together thoroughly and cook until the sauce thickens. Season to taste with salt, garnish with scallion, and serve.
• Omit the egg, flour, stock, and cornstarch. Place the chicken in a bowl with the ginger, soy sauce, oyster sauce if you're using it, wine, pepper, lemon juice, and sugar. Combine everything thoroughly, cover, refrigerate, and marinate for at least 30 minutes and up to 2 hours.When ready to cook, set up a steaming rack over at least 2 inches of water. Transfer the chicken to a heatproof plate and pour the marinade over it. Steam until the chicken is cooked through, about 20 minutes. Season to taste with salt, garnish with scallion, and serve.