We have it! MSG free Chinese lemon chicken – Yes please!!!  This is one of our most popular recipes and that’s because it’s amazingly delicious.  You will use a few pots and pans in making this, but don’t worry about the washing up, it’s well worth it!

 

 

February 20, 2018
  • 20m
  • 30m
  • 50m
  • 1

Ingredients

  • 8 chicken thighs
  • 1/2 c plain flour (gluten-free works well)
  • 6 egg yolks
  • 1/4 c water
  • 1/2 c lemon juice (approx 2 juicy lemons)
  • 1 tbsp. thermo made vegetable stock
  • 2 tbsp. cornflour or tapioca
  • 2 tbsp. honey
  • 2 tbsp. tamari
  • 2 1/2 tbsp. coconut sugar (rapadura or brown would be fine)
  • 320 mL water
  • 1 c coconut oil for frying (or olive oil)

Fried Rice

  • 3 c mixed, diced vegetables for fried rice
  • 1 L water
  • 1 c brown (or white) rice

Instructions

Thermal Cooking Method

  1. Dice the chicken into chunky pieces and coat with cornflour or tapioca.
  2. Whisk egg yolks & water together and coat the chicken pieces. Set aside for a few minutes.
  3. Dice all the vegetables and place them into the deep steaming tray. Move them around enough so holes appear in the bottom to allow the steam to escape.
  4. Add 1L water to the mixing jug and put rice into the thermo basket. Insert basket into your jug (with the water) and set the lid in place.
  5. If cooking brown rice - cook this on steaming temp (hottest your machine goes) for 30 minutes/speed 2. White rice will take approximately 15 minutes. Your vegetables will take approximately 12-15 minutes to cook so set in place at the appropriate time so that it all finishes at the same time. Mix all this together in your thermo server to keep warm.
  6. In a small saucepan add the lemon juice, stock, cornflour, honey, tamari, sugar, and water. Bring this to a simmer and stir often. Let this simmer for approximately 20 minutes until it gets fairly thick.
  7. Next heat up the oil in a frying pan to a medium/high temperature. Test with a little bit of chicken as it needs to sizzle as soon as it goes into the oil. If the chicken doesn't sizzle, let the oil heat up a little bit more.
  8. Cook chicken in batches turning each side for approximately 5-8 minutes, being careful to not overcrowd the pan. Drain on paper towel.
  9. Once the fried rice, sauce, and chicken are all cooked you are ready to serve and enjoy!!

Traditional Cooking Method

  1. Dice the chicken into chunky pieces and coat with cornflour or tapioca.
  2. Whisk egg yolks & water together and coat the chicken pieces. Set aside for a few minutes.
  3. Dice all the vegetables and sit to the side. Put rice on to boil as per packet instructions.
  4. While this is cooking, make the lemon sauce. In a small saucepan add the lemon juice, stock, cornflour, honey, tamari, sugar, and water. Bring this to a simmer and stir often. Let this simmer for approximately 20 minutes until it gets fairly thick.
  5. Heat a wok with 1 tablespoon olive oil to high tempature. Add the vegetables stirring constantly. If they are cooking too fast add 1/3 cup of water to help the vegetables soften.
  6. Once the rice is cooked add the cooked rice to the vegetables and stir through. Turn off the heat and now it's time to cook the chicken.
  7. Heat up the oil in a frying pan to a medium/high temperature. Test with a little bit of chicken as it needs to sizzle as soon as it goes into the oil. If the chicken doesn't sizzle, let the oil heat up a little bit more.
  8. Cook chicken in batches turning each side for approximately 5-8 minutes, being careful to not overcrowd the pan. Drain on paper towel.
  9. Once the fried rice, sauce, and chicken are all cooked you are ready to serve and enjoy!!

Nutrition

  • 6