Tuesday, 12 August 2014

Ken Hom's Quick Orange & Lemon Chicken - Recipe

Don't you love it when you find a quick, easy recipe for dinner that uses up store cupboard ingredients? Here is an excellent recipe by Ken Hom, from July's BBC Good Food, adapted as ever to suit my lack of Chinese greens, which has distinctive authentic Asian flavour and is ready in about half an hour. 

easy chinese recipe
Orange and Lemon Chicken

Serves 3-4


400 g chicken fillets
2 tsp light soy sauce
1 tsp Chinese rice wine
1 tsp cornflour
1 tbsp rapeseed oil
Zest of one orange
zest of one lemon
1 tsp chilli flakes
2 tsp toasted sesame oil
Fresh chopped coriander
1 cup rice

1 tbsp rapeseed oil
3 garlic cloves, finely chopped
Half a courgette, diced
3 spring onions, chopped


Mix together the soy sauce, rice wine and cornflour. Add in the chicken, cubed if you wish, and marinate for about 15 minutes.

Place the rice in a saucepan with 2 cups of water, cover, bring to the boil then turn the heat off, and allow it to cook in its own steam. Do not remove the lid!

Heat a wok or frying pan with the oil, and add the chicken, with some salt, the lemon and orange zest and the chilli flakes. Stir fry for about 5 minutes until the chicken is cooked through. Stir in the sesame oil and give it about 3 minutes before stirring in the fresh coriander for a further minute.

Meanwhile, in another pan, stir-fry the garlic, with some salt for 30 seconds, then add in the courgettes and spring onions, and fry for about 3-4 minutes until soft.


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