Ingredients
Sauce
- 35 g cornflour
- 45 g sugar
- 500 g water
- 2 lemons (juice only)
- 2 chicken stock cubes, (or 2 Tbsp of Tmx Vegetable stock concentrate)
- 2 tsp soy sauce
- 3cm fresh ginger, Peeled
Chicken
- 500-600 g chicken, Chopped into bite sized pieces, breast or thigh
- flour, For coating chicken
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Cut the chicken into bite sized piece, coat in flour and set aside.
Place ginger into the Tmx bowl and chop speed 7, for 2-3 seconds.
Add cornflour, sugar, water and lemon juice and cook at 100 degrees, speed 4-5 for 5 minutes.
Add the stock and soy and cook for a further 10 minutes, at 100 degrees, speed 4-5.
While the sauce is cooking fry the chicken in a small amount of butter or oil in a frying pan.
Once the sauce and chicken are cooked serve the chicken on rice with the sauce poured over the top.
Tip
Serve with rice. I cook the rice prior to starting step one of the recipe and keep warm in the Thermoserver.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
The coating on this chicken was quite good. Next time, I would reduce the water by more than half. It was very runny. The recipe is very lemony, which I like however there is something missing, I'm not sure what. I also stir fried some veggies in one side of the pan whilst the chicken was cooking.
This was great. I actually had 3 limes (rather than lemons) that I used. I also substituted chicken stock paste for the veggie stock paste. Finally, after cooking the chicken and putting it to one side, I stir fried some spring onions, carrot, red capsicum and Swiss brown mushrooms. Added back the chicken, lured I. The sauce then added the rice. Great flavours. Would make this again!
The whole family loved this dish so easy to make,made it as per menu.
iInstead of rice ,made baked potatoes and vegetables only because hubby does not like rice but I certainly do ...😊
Lynne Rennetta Burgess
A quick weeknight dinner. This is the second time I have done this recipe. Reduced water by half & also reduced sugar by half as I prefer my lemon sauce a little tart.
I quite liked it, hubby thought it had an odd taste. I think next time I’ll leave the soy & stock out. I left the ginger out cos I only realized once I started making it that I didn’t have any. I also used less water & more cornflour.
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No just not for us maybe it was me cooking I used real lemons and it turned out way too lemony and had a funny taste 😖
Love this one. Thanks so much.
Jen P
Everyone in our family loved this dish, the ginger and lemon combination was delicious. I added carrot and zucchini.
This was ok. As mentioned by others, it is pretty runny so definitely need to increase the cornflour and reduce the water. I am not sure the flavour is quite what I was after. When on the chicken, the sauce complimented it nicely but just on the rice it wasn't the flavour I hoped it would be. This should not be rated as medium to make, it is very easy. I might make again but with some tweaks to the recipe.
I really liked this. Be careful though, my ginger was pretty thick, I thought I love ginger, so used the full 3cm, but this made it quite spicy, it tasted like lemon & ginger chicken. I'll definitely make this again, just with a touch less ginger.
Also, I increased the cornflour as recommended by others, I think that's a must
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