Lemon chicken recipe
Ingredients
15ml (1tbsp) oil
500g (1lb) boneless, skinless chicken breast fillets, cut into thin strips
1 garlic clove, crushed
10ml (2tsp) freshly grated ginger
1 bunch spring onion, thinly sliced lengthways
1/4 chicken stock cube (add to 150ml (1/4pt) hot water)
juice 1 lemon (about 45ml or 3tbsp)
15ml (1tbsp) caster sugar
15ml (1tbsp) light soy sauce
30ml (2tbsp) Chinese rice wine or sherry
15ml (1tbsp) cornflour, blended with 30ml ( 2tbsp) cold water
Heat the oil in a wok or large frying pan and when hot, add the chicken, garlic and ginger and stir-fry for 3-4 minutes until the chicken is browned. Remove from the pan. Add all the sauce ingredients to the pan, except for the cornflour. Bring to the boil, then stir in the cornflour mixture. Simmer for 1 minute until thickened. Return the chicken to the pan with the spring onions and stir-fry until coated in the sauce. Cut into the thickest part of the fillet to check that the chicken is cooked through, with no pink showing. Serve immediately with steamed rice.
