Thursday, 9 July 2015

Lemon Chicken with Soy Dressed Vegetables - Recipe

A super quick, super easy, super delicious supper you can whip up from next to nothing. It tastes delicious and feels extremely healthy, and with no carbs to speak of, you can file it under your list of virtuous meals.

Lemon Chicken with soy dressed veg
Serves 2
Prep time: 15 minutes
Cook time: 15 minutes
For the lemon chicken:
1 egg white
2 tsp cornflour
Pinch salt
2 chicken breasts, cut into strips
Sunflower or rapeseed oil
For the sauce:
2 tsp cornflour
6 tbsp cold water
Finely grated rind of 1 lemon
Juice 1 lemon
1 tbsp soy sauce (I use Kikkoman, always!)
2 tsp sherry vinegar
2 tsp sugar
For the vegetables:
Broccoli, courgette, pepper, whatever you have, chopped
2 tbsp rice vinegar (or mirin)
2 tbsp soy sauce
2 tsp sesame oil
2 tsp sugar
Lightly beat the egg white with the cornflour and salt. Coat the chicken strips in this mixture and set aside.
Prepare the lemon sauce by blending the cornflour with the water to a smooth paste. Add the remaining sauce ingredients and stir well.
Heat the oil in a wok (or a large saucepan) over a moderate heat. Shallow fry the coated chicken strips for about 2 minutes until lightly browned. Lift out and drain on kitchen paper. You may need to do this in batches.
In a clean pan, pour in the sauce mixture and bring to a boil over a high heat, stirring constantly until glossy and thick. Add in the cooked chicken and stir fry for about 2 minutes until tender and evenly coated in the sauce.
Meanwhile, stir-fry the veg for about 5-6 minutes until cooked to your liking.
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sugar. Pour over the veg near the end of the cooking time and toss together.
Serve and enjoy...
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