Lemon Chicken Stir-fry


4 skinless boneless chicken breasts      

Salt and black pepper

1 tblsp/15ml/ light soy sauce

2 tblsp/30ml oilive oil

2 lemons

2 tblsp/1oz/25g butter

2 tsp/10g cornflour

1¼ cups/10fl oz/300ml chicken stock

1 tblsp/15g sugar

coursely grated rind of lemon

fresh parsley to garnish


Place the chicken in cling film and beat with a rolling pin or steak hammer to flatten them slightly then unwrap them and cut into thin strips diagonally.

Place in a bowl (non reactive) and add soy sauce, 1 tbsp/15ml oil and the juice squeezed from one of the lemons.

Mix all together and place in the fridge for about 20 minutes

In a large heavy based frying pan heat the remaining oil and the butter until foaming then add half the chicken strips and cook over a high heat for 3 minutes or until cooked through and golden brown.  Transfer the chicken to a plate and then fry the other half of the chicken.

Mix together the cornflour with 1 tblsp water until smooth then add to the pan with the chicken stock stirring all the time over a high heat until smooth and glossy in appearance.

Stir in the juice from half the remaining lemon and the sugar then return the chicken to the pan and heat for 1 – 2 minutes.

Transfer to a serving dish and garnish with lemon rind,the half lemon and parsley

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{July 31, 2011} {Tags: , }