Preparation time 35 minutes including waiting time
This is based upon a James Martin Recipe, but Lemon chicken is popular and there are lots of individual variations.
Ingredients
1 lb/450 grams boneless and skinned chicken breast, chopped into bite size pieces
The white of an egg
2 teaspoons of cornflour
Pinch of salt
1 tablespoon/15 mls Sesame oil
8 fluid oz/ 250 mls oil for frying
Juice and zest of three lemons
2 fluid oz/ 85 mls chicken or vegetable stock or white wine
1 tablespoon of sugar
1 tablespoon of Worcestershire sauce/ soy sauce
If not using wine add a slug of dry sherry
1 teaspoon chilli flakes or a fine sliced deseeded chilli
1 teaspoon of either cornflour or arrowroot mixed with a little water.
A few spring onions/scallions shredded
Method
In a largish bowl combine the egg white, cornflour, salt, the sesame oil and chicken in a bowl - stir to make sure the chicken is well coated and leave in cool place for about 20 minutes. Heat your cooking oil in a wok until it is beginning to smoke just a little and then add the chicken . Stir until all the chicken has turned white. Drain and discard oil. Wipe the wok out and then make sauce by adding the stock, lemon juice and zest, sugar, Worcester sauce and sherry if using together with the garlic and chilli. Bring to the boil before whisking in the cornflour or arrowroot mixture and then reduce to a simmer for a few moments to allow it to thicken before returning the chicken to the pan. Stir fry for about 5 more minutes to make sure chicken is cooked through and sticky. Serve sprinkled with a little more sesame oil and the chopped spring onions. This is good with rice, but of course you could also serve it with another carbohydrate such as cous cous or with a salad.
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