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Zesty Asian Lemon Chicken https://www.metro.ca/userfiles/image/recipes/poulet-citron-piquant-asiatique-5516.jpg PT20M PT10M PT30M
I a bowl, combine corn starch and fish sauce. Add chicken and stir to coat. Let stand for 10 minutes. In a small bowl, combine sauce ingredients and stir until sugar is dissolved. Place a stir-fry pan over high heat until hot. Add oil and butter; stir until butter melts. Add garlic, shallots and lemongrass, and cook, stirring, until fragrant, about 30 seconds. Add chicken and stir-fry until cooked through, about 4 minutes. Add sauce and bring to a boil while stirring, until sauce thickens slightly. Add lemon zest and toss to coat. Source: Sunkist Growers Inc. Recipe and photo provided by Sunkist Growers Inc. All rights reserved.
4
1 tsp. (5 mL) cornstarch 2 tsp. (10 mL) fish sauce 3/4 lb (340 g) chicken breast, cut into 1 inch (2.5 cm) cubes 1 Tbsp. (15 mL) olive oil 1 tsp. (5 mL) butter 2 cloves garlic, thinly sliced 1 lemongrass, bottom 4 inches minced (about 1 tablespoon-15 ml) 2 walnut-sized shallots, thinly sliced 1 lemon, zested 1/4 cup (60 mL) fresh squeezed lemon juice 1/4 cup (60 mL) chicken broth 1/2 tsp. (2 mL) black pepper 1 Tbsp. (15 mL) sugar 2 tsp. (10 mL) cornstarch
Zesty Asian Lemon Chicken

Zesty Asian Lemon Chicken

Rate this recipe
4 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 tsp.
    (5 mL)
    cornstarch
  • 2 tsp.
    (10 mL)
    fish sauce
  • 3/4 lb
    (340 g)
    chicken breast, cut into 1 inch (2.5 cm) cubes
  • 1 Tbsp.
    (15 mL)
    olive oil
  • 1 tsp.
    (5 mL)
    butter
  • 2
    cloves garlic, thinly sliced
  • 1
    lemongrass, bottom 4 inches minced (about 1 tablespoon-15 ml)
  • 2
    walnut-sized shallots, thinly sliced
  • 1
    lemon, zested

  • sauce:
  • 1/4 cup
    (60 mL)
    fresh squeezed lemon juice
  • 1/4 cup
    (60 mL)
    chicken broth
  • 1/2 tsp.
    (2 mL)
    black pepper
  • 1 Tbsp.
    (15 mL)
    sugar
  • 2 tsp.
    (10 mL)
    cornstarch
Imprimer ma sélection

Preparation

I a bowl, combine corn starch and fish sauce.

Add chicken and stir to coat. Let stand for 10 minutes.

In a small bowl, combine sauce ingredients and stir until sugar is dissolved.

Place a stir-fry pan over high heat until hot.

Add oil and butter; stir until butter melts.

Add garlic, shallots and lemongrass, and cook, stirring, until fragrant, about 30 seconds.

Add chicken and stir-fry until cooked through, about 4 minutes.

Add sauce and bring to a boil while stirring, until sauce thickens slightly.

Add lemon zest and toss to coat.

Source: Sunkist Growers Inc.

Recipe and photo provided by Sunkist Growers Inc. All rights reserved.

Source : Sunkist

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Fruity and  medium-bodied

Fruity and medium-bodied

These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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