su-Orange Lemon Chicken Image

Photo: Annabelle Breakey; Styling: Jeffrey Larsen

Yields Serves 4 Total Time 25 mins
AuthorJulia Lee

This is a light version of the battered and fried "lemon chicken" found on many Chinese take-out menus. Adding the citrus segments at the end of cooking helps keep the flavors fresh.

How to Make It

Step 1
1

Cut chicken breasts crosswise into 1/2-in.-thick slices, then cut each slice in half lengthwise so you end up with finger-size pieces. Combine chicken, soy sauce, cornstarch, and 1/4 tsp. white pepper in a small bowl and toss to coat evenly. Set aside.

Step 2
2

Zest orange into a small bowl. Segment orange: With a sharp knife, trim off ends and set a cut side down on a cutting board. Following the curve of the fruit, trim off peel and white pith. Set a strainer in a separate bowl and, working over bowl, slice segments free of membranes. Squeeze juice from membranes into strainer. Measure 3 tbsp. juice and add to bowl with zest. Set orange segments aside.

Step 3
3

Cut lemon in half and set one half aside. Zest and juice the other half into bowl with orange juice and zest, then add brown sugar, sesame oil, and remaining 1/4 tsp. white pepper. Set sauce aside.

Step 4
4

Heat vegetable oil in a large nonstick pan over medium-high heat. Add onion and ginger and cook until just beginning to brown, about 2 minutes. Push onion and ginger to one side of pan and add chicken in a single layer. Let sear undisturbed 2 minutes. Add celery and citrus sauce and cook, stirring constantly, until sauce thickens and chicken is cooked through, about 2 minutes more.

Step 5
5

Remove from heat and stir in reserved orange segments. Pour into serving bowl or onto a platter. Squeeze juice from reserved lemon half over chicken and shower with slivered green onion. Serve with steamed rice if you like.

Ingredients

 1 pound boned, skinned chicken breasts
 1 tablespoon soy sauce
 2 teaspoons cornstarch
 1/2 teaspoon white pepper, divided
 1 large orange
 1 lemon
 2 teaspoons light brown sugar
 1 teaspoon toasted sesame oil
 2 tablespoons vegetable oil
 1/2 small yellow onion, thinly sliced
  1 1/2-in. piece fresh ginger, peeled and coarsely shredded
 1 celery stalk, thinly sliced on the diagonal
 1 green onion, cut into 2-in. slivers
 4 cups steamed rice (optional)

Directions

Step 1
1

Cut chicken breasts crosswise into 1/2-in.-thick slices, then cut each slice in half lengthwise so you end up with finger-size pieces. Combine chicken, soy sauce, cornstarch, and 1/4 tsp. white pepper in a small bowl and toss to coat evenly. Set aside.

Step 2
2

Zest orange into a small bowl. Segment orange: With a sharp knife, trim off ends and set a cut side down on a cutting board. Following the curve of the fruit, trim off peel and white pith. Set a strainer in a separate bowl and, working over bowl, slice segments free of membranes. Squeeze juice from membranes into strainer. Measure 3 tbsp. juice and add to bowl with zest. Set orange segments aside.

Step 3
3

Cut lemon in half and set one half aside. Zest and juice the other half into bowl with orange juice and zest, then add brown sugar, sesame oil, and remaining 1/4 tsp. white pepper. Set sauce aside.

Step 4
4

Heat vegetable oil in a large nonstick pan over medium-high heat. Add onion and ginger and cook until just beginning to brown, about 2 minutes. Push onion and ginger to one side of pan and add chicken in a single layer. Let sear undisturbed 2 minutes. Add celery and citrus sauce and cook, stirring constantly, until sauce thickens and chicken is cooked through, about 2 minutes more.

Step 5
5

Remove from heat and stir in reserved orange segments. Pour into serving bowl or onto a platter. Squeeze juice from reserved lemon half over chicken and shower with slivered green onion. Serve with steamed rice if you like.

Orange Lemon Chicken

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