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Passover Lemon Chicken |
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| Serves 4 |
Prep 10 mins |
Cooking 10 mins |
Easy |
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Chill 20 mins |
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My rating |
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Ingredients |
4 skinless chicken breasts, cut into bite-size pieces
1 egg white, lightly beaten
2 cloves garlic, peeled and finely chopped
2 tbsps potato flour
4 tblsps vegetable oil, for frying
2 lemons, zested & 1 lemon juiced, the other cut into slices to
garnish
1 spring onion, chopped diagonally into 1.5cm lengths to garnish
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Combine the chicken pieces
with the egg white, garlic and potato flour in a bowl.
Chill in the refrigerator for about 20 minutes.
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Heat the oil in a wok or large
frying pan until moderately hot. Add the chicken pieces in
batches and stir fry them quickly in the oil to keep them
from sticking.
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Return the first batch of
cooked chicken to the frying pan. Turn up the heat, pour
in the lemon juice and cook for 1 final minute. Add the
spring onions and garnish with lemon slices.
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Note: serve with spring onion
mash potato and shredded spring cabbage, perfect to soak
up the tasty sauce
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DAILY
DINNERS 
