Here is the one of many versions of the traditional dish from your local Chinese takeaway. Chicken breasts are coated in a light batter, then fried along with any vegetables of your choice, before being served with a tangy lemon sauce. Serve with rice or noodles.
LEMON CHICKEN STIR-FRY
1/2 cup water
3 tablespoons light soy sauce
2 teaspoons cornstarch
1 tablespoon groundnut oil
2 skinless chicken breasts, trimmed and cut into 2 cm pieces
1 cup fresh or frozen sweetcorn
1 yellow pepper, diced or sliced
3-4 spring onions, chopped
sesame oil, for drizzling over (optional)
- In a bowl zest 1 teaspoon lemon zest, juice the lemon and whisk 3-4 tablespoons of the juice with water, soy sauce and cornstarch in a small bowl. Set aside.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, about 10 minutes. Add sliced pepper, cook for another 3 minutes, add sweetcorn, continue cooking for about 5 more minutes.
- Whisk the sauce mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add spring onion at the end of cooking and serve with rice or noodles.
Happy Chinese New Year 2016 to everyone who celebrates! Best wishes to all!