Chinese Meyer Lemon Chicken


Adapted from Rachel Ray

With half a cup of Sublemonal Message you’ll have a delicious dinner for four in no time. The Meyer lemon rind in our marmalade gives this stir-fry a burst of citrus flavor and saves you the time of zesting yourself. Rice wine vinegar and soy sauce up the savory factor resulting in a balanced, healthy dish.

Yield: 4 servings
Active Time: 20 minutes
Total Time: 20 minutes

  • 1 ½ pounds chicken tenders, cut into chunks
  • ¼ cup all-purpose unbleached flour
  • Kosher salt
  • 2 tablespoons vegetable oil
  • 2 cloves minced garlic
  • 1 tablespoon rice wine vinegar
  • ½ cup chicken broth or stock
  • 1 tablespoon+ ½ teaspoon soy sauce
  • ½ cup Sublemonal Message
  • 2 tablespoons hot water
  • 2 scallions, thinly sliced
  1. Coat the chunked chicken lightly in flour, seasoned with a little salt.
  2. Heat a large skillet or a wok-shaped nonstick pan over high heat.
  3. Stir fry chicken until golden, 3 or 4 minutes.
  4. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
  5. Add garlic and cook briefly just until garlic begins to brown.
  6. Add the rice wine vinegar to the pan and let it barely evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk.
  7. Thin Sublemonal Message by stirring in 2 tablespoons hot water. Add to broth and whisk to combine. Add soy sauce and mix well.
  8. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through.
  9. Remove the pan from heat, add the scallion, and toss chicken pieces well to combine scallions evenly throughout the sauce.