sweet & tangy lemon chicken with veggies

This recipe has been a hit in our family for years! Originally from an old cookbook my mom gave me, I have modified it to include fresher ingredients. Ordering Chinese take-out can get expensive but this make-at-home version is healthier and can be on your table in 30 minutes!

sweet & tangy lemon chicken with steamed vegetables

Ingredients:

1 & 1/2 lbs. chicken, (breast or thigh meat) cut into bite-sized pieces
1 egg, lightly beaten
3 tablespoons cornstarch, plus some more
2 tablespoons soy sauce
1/2 cup granulated sugar
2 teaspoons chicken bouillon paste or powder
2 cloves garlic, minced
1 cup water
Juice of 2-3 lemons (about 1/3 cup), plus zest
2 teaspoons vinegar (rice wine or distilled white)
vegetable or sesame oil
lettuce cups or hot brown rice
Your favorite steamed vegetables

steamed, crunchy broccoli & snow peas are our favorites to mix into lemon chicken

Directions:

In a medium bowl, combine egg, one tablespoon cornstarch, soy sauce and mix. Toss in cubed chicken and stir to coat. Set aside and let it marinate for 10 minutes.

In a medium saucepan, combine remaining 2 tablespoons cornstarch, sugar, bouillon and garlic. Gradually add water, lemon juice, zest of one lemon and vinegar. Mix well and bring to a boil then reduce heat to a simmer and let it thicken, stirring occasionally. Keep warm.

Meanwhile, coat the chicken with additional cornstarch. In a large nonstick skillet or wok, heat 1 to 2 tablespoons of vegetable or sesame oil on high meat and cook chicken (stirring often) in 2 to 3 batches until golden brown, about 5 minutes per batch depending on chicken size. Serve chicken in lettuce cups or over hot brown rice tossed with remaining lemon zest, and your choice of lightly steamed veggies. Drizzle lemon sauce over the top.

Makes 6 servings.