It’s a dream of mine to travel to China, so this recipe comes with no experience or knowledge of this culturally rich and powerful country. It’s a simple, healthy dish and saves us ordering a takeaway from our local Chinese restaurant.
Chinese lemon chicken, (feeds 4)
4 chicken breasts
1 tablespoon of cornflour
Low calorie cooking spray
300ml water and 1 chicken stock cube
Rind and juice of 2 lemons
3 tablespoons of soy sauce
2 dessertspoons of granulated sweetener
3 carrots, halved and cut diagonally
1 red chilli and 2 spring onions sliced in strips
200g sugar snap peas
Cut 4 chicken breasts into small chunks, place in a bowl with 2 tablespoons of cornflour to coat them. In a separate bowl mix the juice from 1 lemon with 300 ml of chicken stock, one level teaspoon of sweetener and 2 tablespoons of soy sauce.
Spray a frying pan with low calorie cooking spray, add the chicken and fry for 3 minutes.
Add to pan 3 carrots (slice diagonally in slender chunks), 1 chilli (cut into fine slithers). Pour in the stock mixture, boil for 4 minutes, then add 200g of sugar snap peas, and 2 finely sliced spring onions. Finely slice in strips spring onion and red chilli to serve.
Cook noodles for a few minutes or cook wholegrain rice if you prefer.