This sticky sweet and sour flavoured lemon chicken is fast to make and goes down a treat. Add a few oriental vegetables and dinner will be on the table in half an hour.
Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
Stir Fry Sauce:
¼ cup light soy sauce
¼ cup runny honey
1 tsp lemon zest
3 tbsp lemon juice
1tsp sesame oil
1 tbsp ginger, finely grated
4 garlic cloves, finely chopped
1 tbsp sweet chilli sauce
Lemon Chicken:
650g chicken breast, diced
1/3 cup corn flour
1 tsp salt
1/4 tsp pepper
1 cup of sugar snap peas, trimmed
1 red pepper, deseeded and cut into chunks
1 tbsp vegetable oil
1 tsp sesame seeds (optional)
Instructions
Mix all of the sauce ingredients together in a small-ish bowl and set aside.
Add the salt and pepper to the cornflower and put inside a freezer bag. Add the chicken pieces to the bag and shake until the chicken pieces are coated.
Heat a wok or deep frying pan over medium-high heat. Add the oil.
Put a single layer of chicken pieces into the pan and cook for 3-4 minutes on each side, until cooked through. Repeat if necessary until all of the chicken is cooked.
Put all of the chicken back into the frying pan. Add the red pepper and sugar snap peas to the pan and pour in the sauce.
Gently stir the sauce around the pan and then cook for 3-4 minutes, stirring occasionally, until the sauce thickens.
Serve over rice and sprinkle liberally with sesame seeds.
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