stir fried lemon chicken
How to make stir fried lemon chicken recipe
Serves 2, Total cooking time 20 minutes
Ingredients:
1 tablespoon groundnut oil
250 (8 oz) skinless chicken breast fillets, sliced
125 g (4 oz) broccoli florets
1 small red pepper, roughly chopped
2 spring onions, thickly sliced
50 g (2 oz) unsalted cashew nuts
1 tablespoon cornflour
125 ml (4 fl oz) cold water
2 tablespoons lemon juice
1½ tablespoons clear honey
2 tablespoons light soy sauce
Method:
Heat the oil in a large wok or frying pan, add the chicken and cook over a medium-high heat for 3–4 minutes, until golden. Using a slotted spoon, transfer to a plate and set aside. Return the pan to the heat and add the broccoli, red pepper and spring onions. Stir-fry for 3–4 minutes until softened.
Meanwhile, place a small pan over a medium-low heat and toast the cashew nuts for 3–4 minutes, shaking the pan occasionally, until golden. Remove from the heat. Blend the cornflour in a small bowl with 1 tablespoon of the water, then mix in the remaining water plus the lemon juice, honey and soy sauce. Add to the vegetables along with the cashew nuts.
Reduce the heat to medium-low and return the chicken to the pan. Simmer for 2–3 minutes until the chicken is cooked through and the sauce hot and thickened. Serve immediately, with steamed rice or noodles, if liked.
For crunchy lemon chicken salad:
Place 2 teaspoons grated lemon rind in a dish with 75 g (3 oz) breadcrumbs. Place 50 g (2 oz) plain flour in a second dish and 1 beaten egg in a third. Dip 250 g (8 oz) chicken mini-fillets first in the flour, then the egg and finally the breadcrumbs until coated. Heat 2 tablespoons groundnut oil in a frying pan and cook the mini-fillets for 7–8 minutes, turning occasionally, until golden and cooked through. Serve with mixed salad leaves, sprinkled with 2 tablespoons toasted cashew nuts and 1 thinly sliced spring onion, and desired dressing. Total cooking time 10 minutes.
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| stir fried lemon chicken |
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