How to Meal Prep - Ep.50 - CHINESE LEMON CHICKEN (4 Meals/$3.25 Each)

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot powder is a healthier thickener, while all-purpose flour is more economical.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while chicken thighs are more affordable than breasts.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos is lower in sodium, while tamari is a gluten-free alternative.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a similar tang, while vinegar is a cost-effective souring agent.

Weigh 600 g of chicken breast and slice it in half.

Marinate the chicken with the juice of a whole lemon and 1/4 cup of cornstarch.

Cut broccoli and garlic, and slice ginger into strips.

In a wok, add 2 tbsp of coconut oil and half the garlic, then add broccoli and cook for 4-5 minutes.

Remove broccoli and set aside.

In the same wok, add 1/4 cup of coconut oil, garlic, and ginger, then add half the chicken and season with Himalayan salt and black pepper, cooking for about 4 minutes until golden brown.

Remove the cooked chicken and repeat with the second batch.

Combine both batches of chicken, add the slurry to the wok, and bring to a boil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens