saucy lemon chicken with greens
How to make saucy lemon chicken with greens recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
2 teaspoons sesame oil
4 skinless, boneless chicken breasts
1 red chilli, deseeded and chopped
finely grated rind of 1 lemon
8 tablespoons lemon juice
2 pak choi, halved
1 tablespoon cornflour, mixed to a paste with 2 tablespoons water
Method:
Heat the sesame oil in a large, heavy-based frying pan, add the chicken breasts and fry for 5 minutes, turning once, or until browned. Add the chilli to the pan with the lemon rind and juice.
Cover and simmer for 15 minutes or until the chicken is cooked through. Meanwhile, steam or lightly cook the pak choi in a little lightly salted boiling water until just tender.
Remove the chicken from the pan and keep warm. Stir the cornflour paste into the pan juices and bring to the boil, stirring until thickened and adding a little water if the sauce is too thick. Serve the chicken with the pak choi and the lemon sauce poured over the top.
For lemon noodle chicken:
Stir-fry 200 g (7 oz) chicken mini-fillets in 2 teaspoons sesame oil for 5 minutes or until browned and cooked through.
Add 75 g (3 oz) lemon stir-fry sauce, 300 g (10 oz) ready-prepared mixed stir-fry vegetables and 150 g (5 oz) ready-cooked noodles. Cook, stirring, for 5 minutes, then serve. Total cooking time 10 minutes.
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| saucy lemon chicken with greens |
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