Lemon Chicken
This flavorful lemon chicken dish is a delightful balance of zesty citrus, tender chicken, and crisp vegetables. The chicken is coated with cornflour for a perfectly crispy texture, then tossed in a sweet and tangy lemon sauce. Served over fluffy rice and topped with sautéed spring onions and green peppers, this dish is a symphony of colors and flavors that's sure to delight your taste buds.
— Constant Cookbook
Ingredients
- 4 chicken breasts, diced & cornflour to coat
- 2 bunches spring onions
- 2 green peppers
- 4 lemons, juiced & zested (reserve a little lemon juice & half lemon zest to add to pan with chicken)
- 1/2 litre chicken stock
- 4 tbsp sugar
- 2 tbsp cornflour
- Rice to serve
Instructions
- Coat diced chicken with cornflour & fry with a little oil until cooked and well browned. Set aside and keep warm
- Put rice on to cook
- Chop spring onions finely & slice green pepper into strips
- To make lemon sauce, put lemon juice in saucepan with chicken stock & sugar. Heat gently
- Mix cornflour with small amount of water
- Add cornflour paste to lemon sauce and warm through, sauce will thicken slightly. Add more sugar to taste if required. Add lemon zest at the end
- Just before rice finishes cooking, fry spring onions & peppers over high heat, It is best if peppers retain their crunchiness, so only cook for a few minutes at most. Add chicken back to pan, along with reserved lemon juice & zest
- Pile chicken mix onto a bed of rice and divide sauce between servings. (We serve the sauce in a jug so everyone can help themselves)
Yield
Serves 4
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