Orange-Lemon Chicken

prep time:: 10 null
total time:: 20 null

Makes 2

This dish combines two citrus flavors - orange and lemon - with chicken breasts and just a touch of chili that brings out the full flavors of the orange and lemon. It goes well with rice, or fried rice if you prefer.

ingredients

Boneless skinless chicken breasts - 150gm
Peanut (groundnut) oil - 2 tbsp
Garlic - chopped - 2 tsp
Ginger - chopped - 2 tsp
Orange juice - 4 tbsp
Lemon juice (lemon, not lime) - 2 tbsp
Orange rind (zest) - 2 tsp
Lemon rind - 1 tsp
Light soy sauce - 2 tsp
Sugar - 1 tsp
Red chili paste - 1/2 to 1 tsp
Scallions - chopped - 1 tbsp
Chicken stock or water - 4 tbsp (1/4 cup)
Sesame oil - 1/2 tsp
2 tsp cornstarch with 1 tbsp cold water

directions

1
Cut the chicken breasts into thin strips. Mince both the orange and lemon rind.
2
Heat a wok till it’s nice and hot. Add the peanut oil and swirl it around the surface. 10 seconds later, add the ginger and garlic.
3
When the ginger and garlic turn fragrant, add the chicken strips. Wait one minute for the chicken to sear, flip the pieces with a spatula and let the other side sear for one more minute.
4
Now add all the other ingredients except the spring onions and the cornflour mixture. Bring it to a boil, simmer for another 2 minutes, then stir in the cornflour slurry and mix well. The sauce should thicken in about 10 seconds. Taste for the flavour balance, adding either sugar (more sweetness), orange/lemon juice (more tartness), or light soy sauce (more saltiness) as required.
5
Quickly add the spring onions, stir once, and serve on to a warm plate.