Lemon Ginger Chicken

This lemon ginger chicken recipe serves 2 to 3 adults and produces perfectly the sweet and sour tastes of Asian cuisine. The entire dish takes around fifteen minutes to prepare and cook and uses a single skillet only to reduce your dishwashing time. Submitted by David McCarthy, Australia


  • 1 whole (2 half) chicken breasts cut into 1" (25mm) cubes
  • 2 tsps of minced ginger (You can grate raw ginger and use same quantity.)
  • 2 cloves of garlic, minced
  • Juice of a lemon
  • 1 tsp of vegetable (or canola) oil
  • 1 Tbsp of brown sugar
  • 1 tsp of cornstarch (corn flour)


Place your tsp of vegetable (or canola) oil in the skillet, heat and add the cubes of chicken. Cook until chicken is almost cooked.

Add the ginger and garlic and saute until lightly brown.

Add the lemon juice and brown sugar, mix well and allow to boil.

Dilute the cornstarch (corn flour) in a little water so that it forms a smooth paste. Slowly add this mixture to the skillet until the sauce thickens to the desired level. (Note: It may not be necessary to use all of the cornstarch paste.)

Some people do not like lemon juice and if this is so use orange juice but do not add the brown sugar as the orange is sweet enough.

I like to serve this chicken over a bed of boiled or steamed Basmati rice, but this recipe can be added to a green salad and served as hot salad.


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