Mix Soy Sauce, Cornstarch and Gin in a bowl until smooth. Cut Chicken into strips and toss to coat with marinade. Stir Lemon Juice, Rice Wine Vinegar, Sugar and grated Lemon Rinds. Set aside.
Heat one tablespoon of Vegetable Oil in a large skillet over medium-high heat. Stir in Green Onions, Carrot, Green Pepper and minced Garlic. Cover and cook for two minutes. Remove from skillet. Add 2 Tbsp of Oil to the skillet and heat. Add Chicken and marinade. Stir-fry until cooked through. Stir in lemon mixture. Reduce heat and simmer covered for two minutes. Stir in the vegetables. Serve hot with rice.
Originally Submitted
12/21/2010
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