A sweet and tangy sauce stars in this healthy riff on the classic dish.
"Chinese takeout lemon chicken is normally deep-fried, but this healthy alternative uses much less oil and has a bright, citrusy flavor," says New York City-based chef Diana Kuan.
Ingredients
Directions
Step 1
In a large bowl, stir together 1 tablespoon of the soy sauce, sherry, and cornstarch until combined. Add the chicken and stir gently to coat. Let stand at room temperature for 10 to 15 minutes.
Step 2
Zest one of the lemons until you have about 2 tablespoons. Juice the same lemon until you have about 2 tablespoons of juice. In a small bowl, mix together the juice, zest, honey, 1 teaspoon of sesame oil, and ½ tablespoon of soy sauce. Set aside. Cut the remaining lemon into small wedges.
Step 3
Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add the shallots, garlic, and ginger and stir-fry for 30 seconds, until aromatic. Add the chicken and stir-fry until no longer pink on the outside, 2 to 3 minutes. Add the green beans to the wok and cook for 2 minutes, then remove from heat. Add the lemon juice mixture and stir to coat. Season with salt and pepper.
Step 4
To serve, transfer to a large platter, sprinkle sesame seeds on top, and accompany with lemon wedges.