Lemon Chicken with Cucumber
- Low fat
- Lactose free
- Low calorie
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tbsp (30 mL) Chinese rice wine or dry sherry
- 1 tsp (5 mL) finely grated gingerroot
- 3/4 tsp (4 mL) finely grated lemon rind
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) sesame oil
- Generous pinch white pepper
- 2 tsp (10 mL) cornstarch
- 1 English or 2 field cucumbers, peeled
- 2/3 cups (150 mL) chicken stock
- 1/3 cup (75 mL) lemon juice
- 1 tbsp (15 mL) granulated sugar
- 1-1/2 tsp (7 mL) light soy sauce
- 2 tbsp (30 mL) peanut or vegetable oil
- 6 small shallots, halved, or 3 large shallots, quartered
- 2 garlic cloves, thinly sliced
- 1 green onion, thinly sliced
Preparation
Cut chicken into 3/4-inch/2 cm cubes; place in bowl.
In separate small bowl, mix wine with ginger; strain through fine sieve or cheesecloth, squeezing out all liquid from ginger, discarding solids. Pour liquid over chicken. Add lemon rind, generous pinch of the salt, sesame oil and pepper; mix well. Mix in cornstarch; set aside.
Cut cucumber in half lengthwise; scrape out core. Cut into 1/2-inch/1 cm wide slices. Mix together chicken stock, lemon juice, sugar, soy sauce and remaining salt until sugar is dissolved; set aside.
In wok or skillet, heat oil over medium-high heat; add shallots and garlic and stir-fry until fragrant. As soon as garlic begins to colour, add chicken mixture; stir-fry until chicken is seared all over, 3 minutes.
Add stock mixture and cucumbers; boil over high heat, stirring often, until chicken is cooked through, cucumber is tender and sauce has reduced to thinly coat ingredients, about 5 minutes. Stir in green onion.
Makes 4 or 5 servings.
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