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Chinese lemon chicken

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Adjust Servings:
2 tbsp cornflour
1 lemon, zested and 40ml of juice
2 skinless chicken breasts, cut into slices
1 tbsp vegetable oil
250ml chicken stock
1/2 tbsp light soy sauce (reduced salt)
2 tsp runny honey
1 large garlic clove, crushed
1 tsp fresh root ginger, finely chopped
1 red pepper, deseeded and chopped into chunks
1 tsp toasted sesame seeds
1 spring onion, green part only, finely sliced
Cooked wholegrain rice and steamed greens (optional)

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Chinese lemon chicken

This is my twist on my late grandmother's favourite Chinese dish and makes two generous portions of lemon chicken with fewer calories, saturated fat and sugar than takeaway versions. The chicken breasts are stir-fried first, then coated in a glossy lemon sauce with red peppers for extra crunch and vitamins.

    • 30 Mins
    • Serves 2
    • Easy


    • TO SERVE


    1. Combine the cornflour with half the lemon zest and spread out on a plate. Season with salt and add the chicken pieces until fully coated.

    2. Heat half the vegetable oil in a wok or large frying pan over a high heat and add half the chicken. Stir-fry quickly to stop it from sticking and cook for 3-4 minutes until golden and just cooked through. Transfer to a plate lined with kitchen paper and repeat with the remaining oil and chicken.

    3. Using the same pan, pour in the chicken stock and stir in the lemon juice and zest, light soy sauce, honey, garlic, ginger and red pepper.

    4. Bring the lemon sauce to the boil, then turn down to a simmer and leave to bubble away gently for 2 minutes.

    5. Add the chicken back to the pan and toss to coat in the sauce. Continue to cook until the chicken is piping hot, then remove the pan from the heat.

    6. Divide the Chinese lemon chicken between bowls and garnish with the sesame seeds, lemon slices and sliced green chilli, if desired. Serve with wholegrain rice and a side of steamed greens.

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