Kristy Adams

Eating round the world for 20 days in lockdown, day 9 China

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.


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