Chinese lemon chicken
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Dairy-freePregnancy-friendly
This homemade Chinese lemon chicken recipe from James Martin is quick, easy and delicious. No need for a takeaway then!
FromHousecall
Ingredients
- 450g/1lbchicken breasts, no skin or bone - cut into strips
- 1egg white
- 2 tspcornflour
- good pinchsalt
- sesame oil
- 5 tbsp groundnut oil
- 3lemons, juice and zest
- 85ml/2fl ozchicken stock
- 1 tbspsugar
- 1 tbsp lightsoy sauce
- splash ofdry sherry (optional)
- 1 clovegarlic, crushed
- 1 redchilli, finely chopped
- 1 tspcornflour mixed with 1 tbsp water
- small bunchspring onions, shredded
- salt and pepper, to taste
Method
Combine the egg white, cornflour, salt, a little sesame oil and chicken in a bowl - stir to make sure the chicken is well coated. Leave for about 20 minutes.
Heat a wok until very hot, add some groundnut oil and heat until smoking. Remove from the heat and add the chicken - stir quickly to stop it from sticking and cook until the chicken turns white. Drain the chicken over a heatproof bowl, set the chicken to one side, allow the oil to cool and discard.
Wipe the wok clean and make the sauce. Add the stock, lemon juice and zest, sugar, soy and dry sherry together with the garlic and chilli. Bring to the boil and whisk in the cornflour or arrowroot mixture. Simmer gently for a few moments and then add the chicken. Stir fry to make sure the chicken is well coated and heated through properly.
Add a little sesame oil as final seasoning and serve scattered with spring onions.
Recipe tips
Replace soy sauce with tamari sauce to make this gluten-free.
