Lemon chicken recipe

1519 ratings Rate
  • Serves 4
  • 5 mins to prepare and 5 mins to cook
  • 230 calories / serving
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Heat the oil in a wok or large frying pan and when hot, add the chicken, garlic and ginger and stir-fry for 3-4 minutes until the chicken is browned. Remove from the pan. Add all the sauce ingredients to the pan, except for the cornflour. Bring to the boil, then stir in the cornflour mixture.

Simmer for 1 minute until thickened. Return the chicken to the pan with the spring onions and stir-fry until coated in the sauce. Cut into the thickest part of the fillet to check that the chicken is cooked through, with no pink showing.

Serve immediately with steamed rice.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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  • Ingredients

  • 15ml (1tbsp) oil
  • 500g (1lb) boneless, skinless chicken breast fillets, cut into thin strips
  • 1 garlic clove, crushed
  • 10ml (2tsp) freshly grated ginger
  • 1 bunch spring onion, thinly sliced lengthways
  • 1/4 chicken stock cube (add to 150ml (1/4pt) hot water)
  • juice 1 lemon (about 45ml or 3tbsp)
  • 15ml (1tbsp) caster sugar
  • 15ml (1tbsp) light soy sauce
  • 30ml (2tbsp) Chinese rice wine or sherry
  • 15ml (1tbsp) cornflour, blended with 30ml ( 2tbsp) cold water
  • Energy 965kj 230kcal 11%
  • Fat 6g 9%
  • Saturates 1g 5%
  • Sugars 6g 7%
  • Salt 1g 17%

of the reference intake
Carbohydrate 13g Protein 31g Fibre 0.6g


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