Lemon Chicken

This is an easy, classic, Chinese-style recipe. The stock can be thinned, if preferred, using a little more stock.

#PrueLeith #LemonChicken

Serves: 4

Prep Time: 20 minutes

Cooking Time: 10 minutes

Source: Leith's Recipe of the Day

Ingredients:

4 chicken breasts, skinned and cut into bite-size pieces

3 tbsp oil

zest of one lemon

FOR THE SAUCE

2 1/2 tbsp cornflour

290 ml / 1/2 pint white chicken stock

juice of two lemons

4 tbsp honey

1/4 tsp ginger, grated

salt and pepper

TO GARNISH

30g/1oz sesame seeds, toasted

spring onions, sliced on the diagonal

TO SERVE

boiled rice

soy sauce

Method:

1. Place the chicken pieces in a bowl. Stir in the oil and lemon zest and leave to marinate for at least 30 minutes.

2. Heat a little more oil in a wok, add the chicken and stir fry briskly so that it is almost cooked through and becoming golden brown

3. Slake the cornflour with a little of the stock. Add the remaining stock, lemon juice, honey and ginger to the wok

4. Finally, add in the cornflour mixture. Bring to the boil and simmer for 1-2 minutes. Taste the sauce and season to taste with salt and pepper

5. Sprinkle the sesame seeds and spring onions over the top and serve immediately with boiled rice.

Hand the soy sauce separately.