Chinese lemon “chicken” sauce. Just like in the take-away container !

I  swear this tastes markedly similar to the Chinese take-away one in the plastic container … Key is using onion to thicken rather than the “banned” corn flour – gives it a great clear colour. Plus not a cauliflower in sight (I’m sick of cauli at the moment ). Anyway, enjoy, served it to my family & they didn’t even know it wasn’t the one out of the bottle or jar , a vote of confidence !

Make sure you blitz the onion / stock really well at the start so give it a lovely smooth and thick finish. You can also add Chinese 5 spice powder, garlic and ginger to the stir fry vegetables, that tastes awesome ! 

Joni ???

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Chinese take-away lemon "chicken" sauce
Serves 8
Tangy and sweet Chinese take-away style lemon sauce.
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Ingredients
  1. 1 brown onion, diced
  2. 1 cup chicken stock
  3. 2 lemons, juiced (incl 1/2 a lemon zested)
  4. 4 tbs stevia
  5. 1/2 tsp Chinese rice wine vinegar
Instructions
  1. In a small saucepan add the stock and diced onion. Boil for approx. 10 mins until soft. Blitz into a smooth and clear paste.
  2. Add the lemon juice, lemon zest, stevia and vinegar.
  3. Add more water now if needed. Stir and cook over low heat for approx 5 mins. Taste and add more water if needed to this it out, stevia if it isn't sweet enough or lemon juice if it needs to be more lemony.
  4. Season generously with salt and black pepper.
  5. Pour over cooked stir fried vegetables and let sit for a few minutes. Serve with cauliflower rice.
Notes
  1. Freezes well. Good one for ice cubes for a quick midweek stir fry veggie sauce
Adapted from Norren from "picture the recipe"
Opti Cook https://opticook.org/
  1. Nat
    October 13, 2016

    Hi Joni, this looks delish – any suggestions on what to use as a base for someone with an onion allergy? Thanks 🙂

    • Joni Condos
      October 13, 2016

      I’d try zucchini, with the green outer bit peeled off, as it needs to be white and tasteless ! I’d love to hear how you go ! Joni ?