Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Oriental lemon chicken | wefacecook.com Oriental lemon chicken | wefacecook.com


Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 15 minutes
Cooking time: 20 minutes
Totaltime: 35 minutes


  • 1 lb boneless chicken breast (skinless), cut into thin strips
  • 2 tablespoons soy sauce
  • 4 1/2 tablespoons cornstarch
  • 1/2 tablespoon cornstarch diluted in 1 tablespoon water
  • 1 lemon (skin grated) and juiced
  • 2 tablespoons sherry
  • 3/4 cup chicken broth
  • 3 tablespoons celery leaves, chopped
  • 1 teaspoon garlic, minced
  • 1 teaspoon granulated white sugar
  • salt and pepper to taste
  • 3/4 cup cooking oil


  • Combine chicken strips and soy sauce. Mix well and marinate for at least 15 minutes.
    Heat oil. Meanwhile, dredge the chicken strips in 4 1/2 tablespoons of cornstarch.
    Fry the coated chicken pieces until color turns light brown. Do not overcook.
    Remove the chicken from the pan, place in a plate, and set aside.
    Drain excess oil until about 1 tablespoon is left. Saute garlic and stir in the celery leaves.
    Pour in the chicken broth and sherry. Add sugar, salt, grated lemon, lemon juice, salt, and pepper. Stir and let boil.
    Pour-in the cornstarch mixed in water. Stir until the sauce thickens.
    Add the fried chicken slices. Stir and cook for another minute.
    Transfer to a serving plate. Serve.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note