Lemon Chicken
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 4 chicken breasts, diced & cornflour to coat
- 2 bunches spring onions
- 2 green peppers
- 4 lemons, juiced & zested (reserve a little lemon juice & half lemon zest to add to pan with chicken)
- 1/2 litre chicken stock
- 4 tbsp sugar
- 2 tbsp cornflour
- Rice to serve
Method
- STEP 1Coat diced chicken with cornflour & fry with a little oil until cooked and well browned. Set aside and keep warm
- STEP 2Put rice on to cook
- STEP 3Chop spring onions finely & slice green pepper into strips
- STEP 4To make lemon sauce, put lemon juice in saucepan with chicken stock & sugar. Heat gently
- STEP 5Mix cornflour with small amount of water
- STEP 6Add cornflour paste to lemon sauce and warm through, sauce will thicken slightly. Add more sugar to taste if required. Add lemon zest at the end
- STEP 7Just before rice finishes cooking, fry spring onions & peppers over high heat, It is best if peppers retain their crunchiness, so only cook for a few minutes at most. Add chicken back to pan, along with reserved lemon juice & zest
- STEP 8Pile chicken mix onto a bed of rice and divide sauce between servings. (We serve the sauce in a jug so everyone can help themselves)
