Mrs. Jackson Cooks

Life through food

Friday night fakeaway: Chinese lemon chicken

on October 14, 2011

This is utterly delicious, and so easy to make, you won’t be tempted to the takeaway at all.  Plus it saves money, is lower in calories and actually tastes better than the average chinese takeaway.  Make with my schezuan crispy beef https://mrsjacksoncooks.wordpress.com/2011/05/20/spicy-crispy-beef-szechuan-style/ (consistently one of my most looked at recipes) and some egg fried rice and you’ve got yourself a friday night chinese feast!

The original recipe is here http://blairsboys.wordpress.com/2011/09/21/lemon-chicken/.  I kept to it more or less, although I actually found the amount of sauce that was suggested here for 6 servings, did very well just for 2!  So I used the full sauce portions and reduced the amount of chicken and veges accordingly.

Chinese takeaway lemon chicken

Serves 2

  • 200g chicken breast, very thinly sliced (I find this is 2 supermarket sized breasts or 1 large breast from the butcher)
  • 1 tbsp cornflour plus 1tsp for the sauce
  • 1/2 tsp salt & pepper
  • 1 tbsp oil (sesame, groundnut, sunflower, etc – not olive)
  • 1 onion, finely sliced
  • 1 red chilli, finely chopped (deseed if you don’t want too spicy)
  • knob of ginger, peeled and grated
  • Juice and zest of 1 lemon
  • 1 tbsp rice vinegar (or use white wine vinegar if you don’t have rice vinegar)
  • 2 tbsp runny honey
  • 100ml chicken stock
  • handful of chopped veges – I used mangetout, but anything ‘chinesey’ is great – spring onions, sugar snap peas, baby corn, chinese greens – or a mix of them
  • handful of toasted and chopped peanuts or cashews
  1. Put the cornflour (reserving the tsp for the sauce) with some salt and pepper in a bowl.  Add the sliced chicken to it and mix well to coat the chicken.
  2. Heat the oil in a wok or high sided pan and when it’s very hot, chuck in the chicken.  Fry until it starts to go a golden brown.  Remove with a slotted spoon and drain on kitchen towel.
  3. Mix the sauce.  Combine the remaining cornflour, honey, vinegar, chicken stock and lemon juice into a sauce.  Set aside
  4. Add the onion, garlic, lemon zest and chilli to the pan and fry for a couple of minutes until the onion is softened.  Add in the sauce, mixing well and allow to bubble and reduce slightly.
  5. Add the chicken back into the sauce and cook for a further 30 seconds.
  6. Add the veges and cook again for another couple of minutes.
  7. Serve with the nuts on top and some rice or soft fried noodles.
  8. Enjoy your very own made chinese takeaway!
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One response to “Friday night fakeaway: Chinese lemon chicken

  1. Hannah says:

    I’m glad you enjoyed the recipe, thanks for the link back to me! 🙂

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