Chinese Lemon Chicken

This is my favorite, FAVORITE way to eat chicken with Chinese flavors.  I just love the sweetness of the brown sugar and the tang of the lemon.  You can adjust the flavor however you wish.  Taste the sauce before adding it to the wok.  If you like it sweeter, add a bit more of the brown sugar.  Love lemon?  Add a bit more lemon juice.  I promise you will never get Lemon Chicken this good from take-out.  I've tried. And failed. But when you make it, it will be like an astonishing discovery - calling your local Chinese joint might be easy, but it could never come close to the awesomeness of making it yourself.

Lemon Chicken

1 large egg

1 teaspoon kosher salt

4 boneless, skinless chicken breasts, cut into thin strips

1/4 cup plus 1 1/2 teaspoons cornstarch

1/2 cup chicken stock

3 Tbsp. fresh lemon juice (or more if you are a Lemon Lover)

2 Tbsp. low-sodium soy sauce

1/4 cup brown sugar (light or dark would work here)

1 tablespoon water

1/4 cup finely chopped green onions

1 teaspoons dried ginger

2 teaspoons minced garlic

1/4 cup sliced green onions, for garnish

1 tablespoon toasted sesame seeds, for garnish

In medium bowl, beat the egg lightly with the salt. Place 1/4 cup cornstarch in a shallow dish or pie plate. Dredge the chicken pieces, a few at a time, in the cornstarch and dip into the egg wash, shaking to remove any excess. Dredge again in the cornstarch to lightly coat.  Place on a baking dish and let stand for 5 minutes or cover and put in the refrigerator until ready to use.

In a small bowl, make the sauce by combining the chicken stock, lemon juice, soy sauce and brown sugar.  Set aside.

In a wok or deep frying pan, heat the oil over medium-high heat until hot but not smoking. Add a few chicken strips.  Fry them in batches for about 3 minutes, until crisp, turning once. Remove with a slotted spoon and drain them on paper towels. (You can do this up to an hour ahead.  After frying leave on paper towels until ready to use.)   Pour nearly all the oil out of the wok, leaving about one tablespoon.  If necessary, turn the heat on again to medium and get the pan hot, but not smoking.  Add the green onions, ginger, and garlic and stir-fry for 30 seconds. Re-whisk the lemon sauce and add, stir to combine, and bring to a boil.  In a small bowl, dissolve the remaining 1 1/2 teaspoons of cornstarch in the tablespoon of water and whisk.

Add the cornstarch mixture and cook, stirring, until thick. Return the chicken strips to the wok and stir-fry until warmed through and married with the sauce, 1 to 2 minutes.  Transfer to a serving platter and garnish with the sliced scallions and toasted sesame seeds.

Asparagus, Eggplant & Peanut Stir-Fry

This is a great vegetarian side dish to any Chinese meal.  It comes together insanely fast, so have everything ready to go.  I have to say, the peanuts make this dish.  Just the perfect amount of crunch.  This is also one of those dishes you can mix and match as you like and make it your own!  Don't have asparagus?  Use green beans or snap peas.  Add some mushrooms for the heck of it.  Go with what you love and think would work.  No rules here.

Asparagus, Eggplant & Peanut Stir-Fry

1 small Japanese or regular eggplant, cut in ¼” rounds
Olive oil for brushing
Salt and pepper
1/4 cup chicken or veggie stock

2 tablespoons Japanese mirin (available in the International food section of the grocery store)

1 teaspoon honey

1 1/2 teaspoons cornstarch

1/4 teaspoon salt

1 tablespoon peanut oil

2 Tbsp. roasted, unsalted peanuts, coarsely chopped

1/2 pound asparagus, trimmed and cut into 1-inch pieces

Preheat Broiler:

Place eggplant on baking sheet, brush lightly with olive oil and season with s&p.  Broil 4 inches from the heat til golden on each side.  About 4 minutes each.  Let cool and slice in half.  Set aside.

In a small bowl, combine the chicken stock, mirin, honey, cornstarch and salt, and stir until smooth. Set aside.

Place a wok or deep frying pan over medium heat. Add the peanut oil and when hot, add the peanuts and stir-fry for 1 minute, until golden. Add asparagus and stir-fry until crisp-tender, about 2 minutes. Add the eggplant slices and stir.  Add the stock mixture to the vegetables and stir to coat.

Cook, stirring, until the vegetables have absorbed most of the sauce and are moist and tender, 2-3 minutes. Remove from the heat. Serve immediately.