- Combine 2 Tbsp. cornstarch and 1 Tbsp. soy sauce in small bowl; stir in chicken. Let stand 30 minutes.
- Meanwhile, combine sugar, 2-1/2 teaspoons cornstarch, lemon peel and juice, remaining 3 Tbsp. soy sauce and 1/4 cup water.
- Heat oil in hot wok over high heat.* Add chicken and green onions; stir-fry 3 minutes. Remove.
- Reduce heat to medium-high. Pour soy sauce mixture into wok; bring to boil. Cook, stirring constantly, 1 minute. Add chicken and green onions, stirring to coat all pieces well with sauce. Serve immediately.
*Or, if using skillet, heat oil over medium-high heat.
Stir-Fry Empress Lemon Chicken
ingredients
2 tablespoons cornstarch
4 tablespoons Kikkoman Soy Sauce, divided
1 pound boneless, skinless chicken, cut into 1-inch pieces
1/2 cup sugar
2-1/2 teaspoons cornstarch
3/4 teaspoon grated fresh lemon peel
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 bunch green onions, cut into 1-inch lengths
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
