Lemons’ tart citrusy flavor brightens up main meals, side dishes, drinks and desserts. Here are some recipes:
Lemon Chicken Stir-Fry
Dotted with lots of zesty lemon, this tasty stir-fry has a colorful mix of snow peas, carrots, and scallions. Feel free to substitute other thinly sliced vegetables, such as green peppers or zucchini. I like to serve this over rice noodles or brown rice.
1/2 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon canola oil
1 pound boneless, skinless chicken breasts cut into 1-inch pieces
10 ounces mushrooms, halved or quartered
1 cup sliced carrots, cut on the diagonal
2 cups snow peas, stems and strings removed if fresh
1 bunch scallions, cut into 1-inch pieces; white and green parts separated
1 tablespoon chopped garlic
Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.
Heat oil in a large skillet over medium-high heat; add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate.
Add mushrooms and carrots to the pan and cook until carrots are just tender, about 5 minutes.
Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds.
Whisk the broth mixture and add to the pan; cook, stirring until thickened, 2 to 3 minutes.
Add scallion greens and the chicken and any accumulated juices; cook, stirring, until well heated, another few minutes.
Basic Lemon Vinaigrette
Makes 11/2 cups
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
2 teaspoons sugar
1 teaspoon coarse salt
1/4 teaspoon black pepper
1 cup olive oil
Combine all except oil; whisk or shake till salt and sugar dissolved. Whisk in oil slowly.
Keeps in refrigerator up to 2 weeks.
Good with one of these quick salads:
Salad greens, kalamata olives and thinly sliced scallions.