Sticky Lemon Chicken & Egg Fried Rice: Recipe

Posted by Charlie @ Discovering Mandarin Sunday, 4 October 2009
Sticky Lemon Chicken & Egg Fried Rice
Serves 2

This is a simple recipe for sticky lemon chicken and egg fried rice. I served it as you might find in a restuarant. It is a tasty dish and very more-ish, both my girlfriend and I loved this recipe and will certainly be cooking this lemon chicken recipe again. The sweet honey and lemon flavour mixed with the flavour-some egg fried rice is very refreshing.

Prep time: 35 mins
Cooking Time: 25 mins

You Will Need:
2 tbsp Olive oil
2 Boneless Chicken Breasts
4 tbsp Wine Vinegar
2 tbsp dark soy sauce
3 tbsp honey
3 tbsp. brown sugar
1 tbsp. fresh ginger, minced
3 cloves Garlic (finely chopped)
3 Lemons (2 squeezed, 1 Sliced)

Sticky Lemon Chicken Marinade:
4 tbsp Cornflour
2 egg yolks
3 tbsp Water

For Egg Fried Rice:
1 cup. Rice
2 egg whites
2 Spring onions
handful of peas

To Serve:
1 sliced lemon
1 Spring Onion

How To Cook Sticky Lemon Chicken & Egg Fried Rice:

1. Boil rice until cooked then leave to the side to cool down. Whilst boiling the rice (about 10 minutes), separate the 2 egg yolks and whites. Combine cornstarch, water and the egg yolks in a bowl; whisk until smooth. Add chicken breasts, coating each piece well.

2. Once the rice has been cooked, place rice aside to cool ready for egg fried rice later.

3. Heat oil in a wok for frying chicken; until sizzling. Fry chicken breasts, part at a time, on both sides until brown and tender. Remove to paper towels and keep warm.

4. Add the wine vinegar, ginger, garlic to the wok and bubble until reduced by half. Add the soy sauce and honey and shake the pan to mix. Add the chicken back to the pan.

5. Pour in a splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By that time the chicken should be cooked through.

6. Whilst cooking the lemon chicken in the sauce. Heat some oil in another wok. Fry egg until it starts to group together. Add spring onions to the egg for a minute, and then add the rice and peas for a minute making sure to separate the rice as you put it in.

7. Add oyster sauce and soy sauce to the fried rice and fry for one minute longer. Now the chicken should be fully cooked, and (I forgot to do this, this time) add some lemon juice to make the caramalised sauce pourable. Lemon chicken and egg fried rice is now ready to serve.

As I Served it:

(Arrange Chicken breast slightly over lapping on serving dish. Place rice in a cup and flip upside down on the plate. Serve with slices of lemon and sprinkle with scallions.)

You can add the sauce over the top as mentioned above.

If you liked this please share to: |facebook |delicious|


Discovering Mandarin via email

Enter your email address:

Delivered by FeedBurner

Blogumulus by Roy Tanck and Amanda FazaniInstalled by

Popular Posts

About Me

My Photo
Charlie @ Discovering Mandarin
View my complete profile