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Healthy Lemon Chicken |
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| Serves 2 |
Prep 15 mins |
Cooking 10 mins |
Easy |
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My rating |
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Ingredients |
1 egg white
1 tbsp cornflour
2 chicken breasts, skinless and boneless, diced
70ml chicken stock
1 lemon, juiced
2 tsp sugar
2 tsp light soy sauce
2 tsp rice wine
1 tsp sunflower oil
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Mix the egg white and
cornflour together. This will go lumpy initially but keep
going and it will mix properly after a few minutes.
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Add the chicken slices, stir
to coat all the chicken, cover and chill for 30 minutes
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Mix together the stock, lemon
juice, sugar, soy sauce and rice wine, set to one side.
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Heat up the sunflower oil in a
non stick wok or frying pan, add the chopped garlic and
stir fry for 1 minute, add the chicken a piece at a time
to stop it all sticking together and stir fry for around 5
minutes until cooked.
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Add the stock mixture, bring
to a simmer and cook for 2-3 minutes until the liquid has
reduced, one final stir and serve
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Serve with noodles or rice and
steamed green vegetables.
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DAILY
DINNERS 
