Lemon Chicken

Lemon Chicken
Servings: 6 Prep 10 mins Marinate 20 mins Cook 14 mins


  • 1/4 cup fresh lemon juice (1 lemon)
  • 1 tablespoon finely chopped, peeled fresh ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 6 ounces linguine
  • 2 tablespoons olive oil
  • 2 cloves garlic, sliced
  • 1/8 teaspoon red-pepper flakes
  • 3/4 pound cherry tomatoes
  • 1/4 teaspoon salt
  • 6 cups shredded romaine lettuce
  • Garnish:
  • 2 scallions, trimmed and finely chopped
  • 1/4 cup finely chopped fresh cilantro
  • 6 cups green beans, steamed

Make It

1. In steam-proof dish or glass pie plate, stir together the lemon juice, ginger, soy sauce, sugar and cornstarch. Add chicken; stir to coat. Let stand at room temperature for 20 minutes.

2. Place dish with chicken and marinade on rack over 1 inch of water in wok or very large, deep skillet with lid. Heat water to a simmer over medium heat. Cover tightly; steam 5 minutes. Turn off heat and uncover. With tongs, turn chicken over. Cover and steam over medium heat until chicken is opaque, another 5 minutes.

3. Meanwhile, cook linguine in a large deep pot of lightly salted boiling water until al dente, firm yet tender. Drain well.

4. In large skillet, heat oil over medium heat. Add garlic; saute for 1 minute. Add pepper flakes and tomatoes; cook until tomatoes just start to break up, about 3 minutes. Add linguine and salt; toss to mix.

5. Place romaine on plates. Top with chicken and sauce. Divide linguine among plates. Garnish with scallions, cilantro and beans.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 326, Fat, total (g): 9, chol. (mg): 63, sat. fat (g): 2, carb. (g): 36, fiber (g): 7, pro. (g): 30, sodium (mg): 373, Percent Daily Values are based on a 2,000 calorie diet.