Empty My Fridge
The BEST Lemon Garlic Chicken at Home!
Ingredients
- Chicken breast · boneless skinless1 lb
- Garlic5 cloves
- Ginger1 tsp
- Scallion3
- Vegetable oil3 tbsp
- Butter2 tbsp
- Rice · cooked4 cups
- Tenderstem broccoli
- Lemon2 tbsp
- Sesame seed · toasted
- Soy sauce2 ½ tbsp
- Mirin2 tbsp
- Garlic powder½ tbsp
- Onion powder½ tbsp
- White pepper¼ tsp
- Baking soda¼ tsp
- Cornstarch3 tbsp
- Oyster sauce1 tbsp
- Honey2 tbsp
- Chicken stock · powder1 tsp
- Black pepper
- Dark soy sauce½ tsp
Instructions
- Cut the chicken into bite-sized pieces, add the marinade ingredients, massage gently, and marinate in the fridge for 10 minutes.
- Finely chop the garlic, grate about 1 teaspoon of ginger, and thinly slice the green onions, keeping the whites and greens separate.
- Mix all the sauce ingredients in a small bowl and set aside. Add 1/2 teaspoon of dark soy sauce for a darker, glossier sauce if you like.
- Heat 2 tablespoons of oil in a large wok or pan over high heat. Add the chicken in a single layer and sear for 1 minute until the bottom is golden, then flip and cook 3 to 4 minutes until browned and cooked through. Remove and set aside.
- In the same wok, melt 2 tablespoons of butter over medium-high heat. Add the garlic, ginger and white parts of the green onions and sauté 1 to 2 minutes until the garlic is lightly golden.
- Stir the sauce, pour it in and stir for 30 seconds, until it thickens and looks glossy.
- Return the chicken to the wok and toss until evenly coated. Serve over rice with vegetables and lemon wedges if you like, garnished with the green onion greens and toasted sesame seeds.
Summarized from Aaron and Claire's video. Watch it for the details.
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GarlicGingerScallionLemonRiceChicken breastBroccoliTenderstem broccoli
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