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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Low fat lemon chicken, light and easy. Serve with steamed rice. Ingredients:
6 teaspoons soy sauce |
6 teaspoons rice vinegar |
4 chicken breast fillets, cut into cubes |
1 tablespoon oil |
1/2 cup chicken stock |
6 teaspoons lemon juice |
1 teaspoon sugar |
2 teaspoons cornflour |
4 teaspoons water |
4 scallions or 4 spring onions, sliced |
Directions:
1. Combine soy sauce and vinegar in dish.
2. Mix well and add chicken, stirring to coat.
3. In a large pan or wok, heat oil.
4. Add chicken and stir fry for 4- 5 minutes or until cooked through.
5. Transfer chicken to warm plate.
6. Reduce heat to medium low add stock, juice, and sugar to pan and stir well.
7. In a small bowl, blend cornflour with water until smooth.
8. Add to pan.
9. Bring to the boil, stirring continuously.
10. Simmer for 1 minute.
11. Add chicken and spring onions and simmer for 5 minutes.
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