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Take Out-Fake Out: Lemon Chicken

Take Out-Fake Out: Lemon Chicken

Take Out-Fake Out: Lemon Chicken

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Many foods convey a sense of place, and Chinese take-out is no exception. There's no better place than home on a stormy night to receive warm cartons of delicious lemon chicken dripping with sauce. Sadly, some of us live outside the delivery area and that's where take out-fake out saves the day.

While it may not be as easy as dialing up the Chelsea Big Wok, this juicy crockpot lemon chicken is the next best thing. Set it and forget it, and at the end of the day just stir fry your favorite vegetables to serve alongside and enjoy. We have tried many spice blends in this dish and they are ALL fantastic, so whether you are in the mood for a little Indonesian Ayam or Bulgogi Spice, take your pick, it is hard to go wrong with lemon chicken.
Yields
1 servings
Take Out-Fake Out: Lemon Chicken

Ingredients

  • 2-3 pounds boneless, skinless chicken thighs
  • 1/2 cup chicken broth
  • 1 small yellow onion, thinly sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1/4 cup, plus 2 tablespoons lemon juice
  • 1 teaspoon rice wine vinegar
  • 2 teaspoons Indonesian Ayam, ground
  • 1 teaspoon Rooster Spice 
  • 2 tablespoons arrowroot powder
  • 2 tablespoons cold water
  • 2 tablespoons toasted sesame oil
  • Lemon wedges
  • sliced scallions
  • Toasted Black Sesame Seed and White Sesame Seed 

Directions

Rinse the chicken thighs well, and pat dry.

In a medium bowl, mix together the chicken broth, sliced onion, soy sauce, honey, 1/4 cup lemon juice, rice wine vinegar, 1 teaspoon Indonesian Ayam and 1 teaspoon Rooster Spice. Stir the sauce well to combine, and pour it into a 5-6 quart crock pot.

Nestle the chicken pieces in the sauce and cook on low for 4-5 hours, until the chicken easily pulls apart with a fork. Using a slotted spoon, remove the chicken from the crock pot and set aside. Adjust the crockpot to high heat.

In a small measuring cup, mix together the arrowroot and cold water to make a slurry. Add the slurry to the sauce in the crockpot, then add the sesame oil, 1 additional teaspoon Indonesian Ayam and remaining 2 tablespoons of lemon juice. Allow the sauce to simmer for about 15 minutes, stirring occasionally, until thickened. 

Adjust the heat setting to warm or low, and return the chicken to the crockpot and gently shred the pieces before serving.

Serve with rice and vegetables, and garnish with a lemon wedge, toasted sesame seeds and sliced scallions. Some folks like an extra sprinkle of Rooster Spice as well.

Take Out-Fake Out: Lemon Chicken

Take Out-Fake Out: Lemon Chicken

COOK TIME:
  • 2-3 pounds boneless, skinless chicken thighs
  • 1/2 cup chicken broth
  • 1 small yellow onion, thinly sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1/4 cup, plus 2 tablespoons lemon juice
  • 1 teaspoon rice wine vinegar
  • 2 teaspoons Indonesian Ayam, ground
  • 1 teaspoon Rooster Spice 
  • 2 tablespoons arrowroot powder
  • 2 tablespoons cold water
  • 2 tablespoons toasted sesame oil
  • Lemon wedges
  • sliced scallions
  • Toasted Black Sesame Seed and White Sesame Seed 

Rinse the chicken thighs well, and pat dry.

In a medium bowl, mix together the chicken broth, sliced onion, soy sauce, honey, 1/4 cup lemon juice, rice wine vinegar, 1 teaspoon Indonesian Ayam and 1 teaspoon Rooster Spice. Stir the sauce well to combine, and pour it into a 5-6 quart crock pot.

Nestle the chicken pieces in the sauce and cook on low for 4-5 hours, until the chicken easily pulls apart with a fork. Using a slotted spoon, remove the chicken from the crock pot and set aside. Adjust the crockpot to high heat.

In a small measuring cup, mix together the arrowroot and cold water to make a slurry. Add the slurry to the sauce in the crockpot, then add the sesame oil, 1 additional teaspoon Indonesian Ayam and remaining 2 tablespoons of lemon juice. Allow the sauce to simmer for about 15 minutes, stirring occasionally, until thickened. 

Adjust the heat setting to warm or low, and return the chicken to the crockpot and gently shred the pieces before serving.

Serve with rice and vegetables, and garnish with a lemon wedge, toasted sesame seeds and sliced scallions. Some folks like an extra sprinkle of Rooster Spice as well.

Take Out-Fake Out: Lemon Chicken

Many foods convey a sense of place, and Chinese take-out is no exception. There's no better place than home on a stormy night to receive warm cartons of delicious lemon chicken dripping with sauce. Sadly, some of us live outside the delivery area and that's where take out-fake out saves the day.

While it may not be as easy as dialing up the Chelsea Big Wok, this juicy crockpot lemon chicken is the next best thing. Set it and forget it, and at the end of the day just stir fry your favorite vegetables to serve alongside and enjoy. We have tried many spice blends in this dish and they are ALL fantastic, so whether you are in the mood for a little Indonesian Ayam or Bulgogi Spice, take your pick, it is hard to go wrong with lemon chicken.
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