Lemon Chicken 

Fresh and tasty recipe which is simple and easy to cook, suitable for the whole family.  

Serves: 4

Cooking and Prep Time: 20 minutes

Ingredients:

2 tablespoons cornflour

1 teaspoon ground black pepper, to season

600 g skinless chicken breast fillets, thinly sliced

¼ cup lemon juice

1/3 cup reduced-salt chicken stock

1 tablespoon Chinese rice wine

2 tablespoons honey

1 tablespoon oil for cooking

3 cm ginger, peeled, sliced

1 Zucchini, Sliced

1 cup frozen green peas

Choy sum or Bok Choy, steamed to serve

Spring onions, chopped to serve

1 cup raw rice, cook according to packet instructions, to serve 

Method:

1. Place 2 tablespoons cornflour on a large plate; season with pepper. Lightly coat chicken in cornflour.

2. Place lemon juice, stock, rice wine, honey and extra cornflour in a jug; stir until well combined and smooth. Set aside.

3. Heat a large wok over high heat; add oil. Add chicken in batches and stir-fry for 2-3 minutes or until golden. Remove from wok and set aside.

4. Add ginger; stir-fry for 2 minutes or until golden. Add prepared sauce and simmer for 2–3 minutes or until slightly thickened. Return chicken to wok, simmer for a further 1-2 minutes or until chicken is heated through. Add zucchini and peas to wok and cook for further 5 mintues on medium heat. 

5. Top chicken with spring onions. Serve with steamed choy sum/bok choy and rice.