This oriental dish has a fresh-tasting lemony sauce with dried chili providing just the right amount of spiciness.
Lemon Chicken
4 chicken breasts, (boneless/skinless)
2 tbsp. peanut oil
2 cloves garlic, minced
Lemon slices to garnish

4 tbsp. soy sauce
2 tbsp. shaohsing wine or dry sherry
Salt and pepper to taste

2 tbsp. water
6 tbsp. lemon juice
1 cup chicken broth
3 tbsp. brown sugar substitute
1 tsp. sesame oil
2 tbsp. cornstarch
1/4 tsp. dried red pepper flakes
  1. Wash the chicken and cut into thin strips
  2. Mix the chicken with the marinade ingredients, cover, and refrigerate for 30 minutes.
  3. Combine the sauce ingredients in a shallow dish, and leave to stand ready to use.
  4. Add the oil to a wok and heat on high until it start to smokes.
  5. Lower the heat to medium high, add the garlic and cook for about 30 seconds to release the aroma.
  6. Remove the chicken from the marinade with a slotted spoon, add to the wok, and stir-fry for 3-4 minutes or until cooked through.
  7. Add the marinade and the sauce mixture to the wok.
  8. Bring to a boil, stirring continuously, and cook until slightly thickened.
  9. Garnish with lemon slices and serve immediately.
Preparation time 20 minutes, Cooking time 10 minutes.
CARBS: About 4-6 per serving
Recipe courtesy of:
The Great Wok & Stir-Fry Cookbook