← All recipes

🍽️ Tender Chicken Strips in Fresh Lemon Sauce

280 kcal · 30 min · 4 servings

Ingredients

• 3 chicken breast fillets
• 400 ml vegetable broth (instant)
• orange peel (2 tsp zest each, unwaxed)
• lemon peel (2 tsp zest each, unwaxed)
• 2 organic oranges (juice)
• juice of one lemon
• 2 tsp cornstarch
• 1 bunch spring onions
• 2 garlic cloves
• 2 tsp grated ginger
• 1 tbsp sesame oil
• 1 can bamboo shoots (140 g drained weight)
• salt
• pepper (from the mill)
• 2 tbsp light soy sauce

Instructions

1. 1. Cut the chicken breast lengthwise into strips about 1 cm wide.
2. 2. Heat the vegetable broth in a pot.
3. 3. Cook the chicken strips in the hot broth for about 4 minutes.
4. 4. Remove the meat from the pot and let it drain well.
5. 5. Mix the cornstarch (a starch from corn or potatoes used for thickening) with one tablespoon of water until smooth.
6. 6. Trim and wash the spring onions.
7. 7. Cut the spring onions into thin rings.
8. 8. Peel the garlic clove and chop it finely.
9. 9. Heat the sesame oil in a large pan.
10. 10. Sauté the chopped garlic and ginger in the hot oil for a short time.
11. 11. Stir in the lemon juices and the prepared cornstarch mixture.
12. 12. Add the lemon zest, spring onions, chicken strips, and drained bamboo shoots to the pan.
13. 13. Bring the sauce to a boil.
14. 14. Let the mixture simmer for 2 to 3 minutes.
15. 15. Season the dish with soy sauce, salt, and pepper.
16. 16. Serve the chicken with basmati rice.

Nutrition per serving

• kcal: 280
• Protein: 39 g · Fett/Fat: 4 g · Carbs: 19 g