Ingredients

The following ingredients have 4 Servings
  • 1 lb Chicken (boneless, cut to bite size pieces)
  • 2 tbsp Cooking oil
  • 2 tbsp Soy sauce
  • 2 tbsp Cornstarch
  • 2 tbsp Lemon juice
  • ½ tsp Salt
  • ½ tsp Pepper
  • 2 cloves Garlic
  • 1 inch Ginger (roughly chopped)
  • ½ cup Onion (roughly chopped)
  • 10 sprigs Cilantro (roughly chopped)

Instruction

  • Clean and cut the chicken into bite-size pieces. Pat dry and season with salt and pepper. And set aside.Tip - Too much water in the chicken will not let the chicken saute but rather stew in the liquid.
  • Marinade - Clean and roughly chop the onion, ginger, garlic, and cilantro. Place all the ingredients in a blender and blend to a smooth paste. Add two tablespoons of water if necessary to get started.Tip - You can also do this in a mortar and pestle as I did.
  • Next, add the cornstarch to the chicken - toss well and shake off any excess. Tip - You want to add the cornstarch just before you are ready to cook the chicken.
  • Heat a large wok or wide pan with 2 tbsp cooking oil. Then, add the chicken and saute for two minutes until seared on all sides.
  • Next, add the cilantro paste marinade and soy sauce. Continue to saute for another 3 to 4 minutes. Season with salt and pepper.
  • Continue to saute on medium heat until the chicken is cooked. Finally, add the lemon juice.Tip - Do not overcook as the cilantro will lose its color. I'd say about 8 to 10 minutes total cooking time.
  • Taste and adjust seasoning. See if you need more salt, pepper, or lemon juice.
  • Serve hot with rice, or buttered noodles.