Tangy Lemon Chicken (Ningmeng Ji)
Ningmeng Ji, or Lemon Chicken, is a popular Chinese dish known for its tangy, zesty flavor. This simplified version skips the deep-frying and focuses on a lighter, stir-fried approach. Serve with rice and a green vegetable for a complete meal.
Equipment
- Nonstick wok or skillet
- spatula
Ingredients
- For the Chicken:
- 8 –12 oz 200–300 g boneless, skinless chicken, cut into bite-size pieces
- 1 tablespoon cornstarch
- 1 teaspoon reduced-sodium soy sauce
- 1 egg white lightly beaten
- For the Sauce:
- 3 –4 tablespoons fresh lemon juice
- Grated zest of 2 lemons
- 1 tablespoon Chinese rice wine or pale dry sherry
- 1 teaspoon reduced-sodium soy sauce
- 1 tablespoon sugar
- For the Stir-Fry:
- 1 tablespoon vegetable oil
- Sliced green onions scallions, for garnish
- 2-3 tablespoons chicken stock or water optional, for thinning the sauce
Instructions
- Start cooking rice to accompany the lemon chicken.
- Prepare all the ingredients and place them within easy reach of the stove.
- In a bowl, sprinkle the chicken pieces with cornstarch and toss to coat lightly and evenly.
- Add the soy sauce to the beaten egg white, pour this mixture over the chicken, and toss again to coat the chicken thoroughly.
- In a small bowl, combine the sauce ingredients (lemon juice, lemon zest, rice wine, soy sauce, and sugar) and stir until the sugar dissolves.
- Set aside.
- Heat a nonstick wok or skillet over high heat.
- Add the vegetable oil and rotate the wok to coat the sides evenly.
- When the wok is very hot, add the chicken and stir-fry for about 2 minutes, or until the chicken begins to brown.
- Remove the chicken to a serving bowl and keep warm.
- Discard any excess oil from the wok and reduce the heat to medium.
- Pour the prepared sauce into the wok and bring it to a boil.
- Return the chicken to the wok, stirring until heated through.
- If the sauce seems too dry, add 2 or 3 tablespoons of chicken stock or water to prevent scorching.
- Garnish with sliced green onions and serve the lemon chicken with rice and a cooked green vegetable.
Notes / Tips / Wine Advice:
Pair with a crisp white wine like Chardonnay or Sauvignon Blanc.
Nutritional Information
Calories: 300 kcal | Carbohydrates: 18 g | Protein: 25 g | Fat: 10 g | Fiber: 2 g | Sugar: 8 g | Salt: 600 mg
