Recipe of the Month: Asian Lemon Chicken and more Untamed news!

 Lemon Gusto Honey Caramel

Lemon Gusto Honey Caramel

Fresh juiced Arizona lemons make up our Lemon Gusto Honey Caramel.  As soon as I pick up a lemon I automatically breath in the fresh scent.  I am sure you know what I mean...something none of us can resist.  The scent and flavor of lemon entices us and has been used by many cultures.  Tom LOVES lemons and refuses to eat fish, artichokes or crab without fresh squeezed lemon.  So in honor of my partner we created Lemon Gusto, which Tom appropriately named.  Gusto (Spanish pronunciation)

, scientific name Citrus limon are an excellent source of vitamin C. They are also a very good source of dietary fiber. In addition, Lemons are a good source of B complex vitamins. They also carry a healthy amount of minerals like iron, copper, potassium, and calcium. There's a lot packed into the smallest of the Citrus family.
Which leads to another great Untamed recipe. We are playing off a recipe from across the ocean - Vietnamese Lemon Grass Chicken....yes this time an Untamed savory dish....just for you!

Asian Lemon Chicken with Caramel Sauce

This sweet, delicious chicken recipe is inspired by Vietnamese cuisine, and the zingy fresh flavor of lemons adds a wonderful citrus accent to the chicken. For the best result, use organic ingredients wherever possible. Although many Asian recipes with a sweet flavor are made with sugar, we prefer to use honey. Not only does this pair nicely with the lemon, but it also offers a richer flavor.

In a typical Vietnamese lemon chicken recipe, sugar is dissolved in water to make the lemon sauce, but instead of caramelizing sugar we like to add a Lemon Gusto bar so you can enjoy the rich caramel flavor. If your sauce doesn't seem to thicken, you can add a small amount of organic arrowroot or organic tapioca flour dissolved in cold water, but only add a tiny bit at a time, until you get the consistency you like.

Feel free to change the ingredients if you want to, such as swapping the carrot and bell pepper for mushrooms, asparagus, snow peas or broccoli, or another favorite vegetable. You can even swap the chicken for extra-firm tofu.  Serve the finished dish over rice, noodles or even with some baby mixed salad leaves. This recipe makes enough to serve four people.


6 stalks fresh organic lemongrass
1 1/4 lbs skinless, boneless free-range organic chicken thighs
1/4 cup Asian fish sauce
1 teaspoon organic black pepper
2 teaspoons organic arrowroot powder or we use organic tapioca flour
3 tablespoons organic olive oil
1/2 very thinly lengthwise-sliced organic yellow onion
2 teaspoons minced organic fresh ginger
4 minced organic garlic cloves
1/4 cup organic matchstick-cut carrot
1/4 cup organic matchstick-cut red bell pepper
1/8 teaspoon organic cayenne pepper
1/4 cup organic chicken broth            

You can also add as a garnish thinly sliced fresh organic jalapeno pepper to taste.

For the Sauce:

1 cup lukewarm water
1/4 cup Sonoran Desert Wildflower Honey
1/2 chopped Lemon Gusto bar
2 tablespoons organic lemon juice
Organic arrowroot powder or Organic Tapioca flour dissolved in cold water (if needed)


First we are going to prepare the sauce. Put half the water in a pan with the honey and Lemon Gusto bar. Boil the mixture without stirring for 8 minutes. Take it off the heat, then add the rest of the water. Boil for another 5 minutes or until the sauce is syrupy, then add the lemon juice. If the sauce is too thin, you can dissolve a little arrowroot or tapioca flour in cold water, then add that, and keep boiling the sauce. It doesn't have to be very thick, just syrupy. Add more honey and/or lemon if needed and keep the sauce warm.

Remove the tender white inner bulb from the lemongrass and smash it, then mince it. You should get about 1/4 cup. Chop the chicken into strips or small cubes. Now combine 2 tablespoons of the fish sauce with the black pepper and arrowroot in a bowl, and toss the chicken in this mixture. Heat 2 tablespoons of oil in a wok, then add the lemongrass, onion, ginger and garlic.

Stir-fry over a high heat for a couple of minutes, then add the rest of the oil. Now you can add the chicken and cook for 3 minutes or until the chicken is browned. Add the rest of the fish sauce along with the carrot, bell pepper, cayenne and 3 tablespoons of the sauce, and cook for 4 minutes or until the chicken is nicely glazed. Stir in the broth and simmer the dish for half a minute, then serve with the remaining lemon sauce offered on the side. You can add a thinly sliced fresh jalapenos to taste for garnish.


In the News: Our Flow Hive has arrived!

Our Flow Hive has arrived and we are teaming up with Double Z Gardens in Tubac, AZ.  who will bee ( ;  keeping the hive for us. We just need to assemble it and add bees!  We are excited about the possibilities and will keep you posted.  If you are not familiar with the Flow Hive you can read more about it on the site.