Chinese take-out favorite, Lemon Chicken, made sticky and sweet with marmalade.
Course Main Course
Cuisine American, Chinese
Keyword chicken, lemon, marmalade, sticky
Budget Frugal
Prep Time 15 minutesminutes
Cook Time 13 minutesminutes
Total Time 28 minutesminutes
Servings 2servings
Calories 745kcal
Equipment
Small saucepan
Mesh sieve
Medium bowl
Wok or large skillet
Ingredients
½cuplemon or orange marmalade
2boneless skinless chicken breasts, (about 12-14 ounces)cut into 1 inch cubes
2tablespoonspeanut oildivided
2large cloves garlicfinely minced
1teaspoonfinely minced fresh gingermore if you like ginger
½medium sweet white onioncut into 1" dice
3tablespoonssoy sauce
¼teaspoonsalt
1teaspoonssugar
1tablespoonsweet Thai chili sauce(if you like a little heat)
1scallionsliced, as garnish
2cupshot cooked steamed white rice
Instructions
If using jarred marmalade:
Heat the marmalade on the stove over low heat until melted. Add a little water if it doesn't thin out when heated.
Pour the marmalade through a fine mesh strainer reserving the liquid. You can use the rind portion as a garnish or just discard it. Set the marmalade "liquid" aside to be used in the next step.
If using quick marmalade from Bonus Content below.
The cooled liquid from the marmalade can be used just as it is. continue to next step.
For the sauce:
Mix the marmalade liquid, sugar, salt, soy sauce, and chili sauce in a small jar. Mix well and set aside.
For the stir-fry:
Cut the chicken into bite sized pieces. Toss them in a bowl with 1 tablespoon of the peanut oil and set aside.
Heat your wok or skillet to medium-high heat. Pour the remaining tablespoon of peanut oil into the hot wok.
Add the garlic and minced ginger. Stir just until they become fragrant. Be careful not to burn them.
Add the onion and cook with the garlic and ginger for an additional minute or two until the onion softens.
Add the chicken and stir until it is cooked through and slightly browned. Make sure it is cooked through, but not too long or it will dry out.
Pour the sauce around the edge of the pan and toss to mix with the chicken and onions.
Stir for about a minute, until the sauce is combined with the chicken and slightly thickened. Be careful not to allow it to burn.
Remove the chicken and onions to a bowl. Continue cooking the sauce until it thickens to your liking. Pour it out of the wok into a small bowl.
Serve the chicken over steamed white rice and garnish with scallions.