I wanted to try making my own stir fry sauce and came across a few on allrecipes.com. The lemon one caught my eye and seemed pretty easy. What I ended up with was a light yet very flavourful sauce. This one was a winner. It was my first attempt at Asian that ended up actually resembling the taste of what you might get at an Asian restaurant. And the whole thing is only 12 Weight Watchers points on the old system. The following is what I did:
Ingredients
1 tbsp olive oil
2 chicken breasts, cut into chunks/cubes
½ large onion cut into chunks
½ green pepper cut into chunks
1 cup mushrooms, sliced
2 cloves minced or crushed garlic
½ tsp ground ginger
¼ cup lemon juice
¼ cup chicken broth
1 tbsp soy sauce
2 tbsp splenda
2 tsp corn starch
2 tbsp water
Directions
Sauce
Combine lemon juice, chicken broth, soy
sauce and sugar in a bowl or cup
Glaze
Combine corn starch and water
Stir Fry
Heat oil in wok over medium-high heat
Add onions and stir fry until about
half cooked
Add garlic and ginger and stir fry for
about a minute
Add green pepper and fry for about 2
more minutes
Add mushrooms and chicken and stir fry
until chicken is almost cooked
Add sauce and glaze and keep stir
frying until chicken is cooked and sauce starts to thicken
Serve over rice
What I Learned
- It is important that the chicken chunks all be about the same size so that some don't dry out.
- Garlic burns really quickly if you don't keep stirring.
- The sauce was a little thin. I may want to add cornstarch.
- I don't know if it is necessary to have the sauce and glaze separate. If I mix in the cornstarch with the sauce before pouring it in, it may be easier and thicker.
