Feel free to replace this dish with all chicken or all shrimp. I just like the mixture of both when I have any Asian food. The freshness of the honey and lemon go perfect and complement one another in a delightful way. Why order take out when you could have this ready and served before it even gets to your house?
1 pound shrimp, shelled and divined
3 chicken breast, skinned and deboned
1/2 cup + 1 tablespoon sunflower oil
2 scallions, chopped
1 (1 inch piece) ginger, finely diced
1/2 cup water
1/2 lemon, juiced
3 tablespoons cornstarch
4 tablespoons honey
3 tablespoons soy sauce
1 cup flour
1 teaspoon salt
1. Cut chicken into bite size pieces. In a large plate, add flour and salt, mix. In a 9-inch skillet on medium heat, add 1/2 cup oil. While hot is heating cover chicken pieces and chicken in flour, set aside. Carefully fry chicken and shrimp then place on paper towel covered plate to drain.
2. In a small saucepan on medium heat, add water, lemon juice, honey and soy sauce, whisk until blended. Add cornstarch, continuously whisk until mixture has thickened. Set aside.
3. In a large sauté pan on medium heat add 1 tablespoon oil, scallions and ginger, allow scallions to become tender. Carefully add cooked chicken and shrimp. Pour lemon honey sauce atop meat and gently mix until all meat is covered. Allow to cook for 5 minutes.
Yields: 4 servings