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Chinese Lemon Chicken

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Overview

 

Serves 4

Preparation time: 15 minutes

Cooking time: 15 minutes

 

What’s Good About It?

This is a healthier version of the popular Chinese take away dish. Serve this with steamed greens and salad for a healthy energising meal.

 

Did You Know?

You could replace the chicken with firm tofu for a vegan option.

Ingredients

 

Serves 4

 

2 tbsp tamari soy sauce

1 lemon, juiced and zest

1 tsp xylitol or stevia

3 chicken breasts, cut into bite-sized pieces

2 tbsp cornflour

2 tbsp sesame oil

4 spring onions, finely sliced

For the sauce

1 small onion, roughly chopped

1 garlic clove crushed

1 red pepper, cut into chunks

1 yellow pepper cut into chunks

1 can of bamboo shoots, drained

1 tbsp cornflour

200ml vegetable stock

Salt and pepper

2 lemons, zest and juice

2tsp clear honey or maple syrup

2 spring onions, chopped

1tsp sesame seeds

Instructions

 

  1. Put the tamari soy sauce, lemon juice and xylitol in a bowl and add the chicken pieces. Mix to coat, then cover and chill for 10 mins to marinate.
  2. Remove the chicken pieces from the marinade with a slotted spoon and toss in the cornflour. Heat half the oil in a wok or large frying pan over a high heat. Add half the chicken and stir-fry until it’s crisp, golden and cooked through. Transfer to a plate lined with kitchen paper. Repeat with the remaining chicken.
  3. Add the remaining oil to the pan and stir fry the onion and peppers. Cook for 5-10 minutes until soft. Tip in the bamboo shoots.  Mix the cornflour with 1 tbsp water to form a paste, then add to the pan with the lemon zest and juice, honey and vegtable stock. Simmer, stirring continually until the sauce begins to thicken.  Add the chicken pieces and toss to coat in the sauce. Stir in the spring onions and sesame seeds to serve.

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