Chicken Recipes

LEMON CHICKEN STIR-FRY

It is essential to prepare all the ingredients before you begin so they are ready to cook. This dish is cooked in minutes.

INGREDIENTS
4 chicken breasts, boned and skinned
1 tablespoon light soy sauce
5 tablespoons cornstarch
1 bunch scallions
1 lemon
1 garlic clove, crushed
1 tablespoon sugar
2 tablespoons sherry
2/3 cup homemade or canned
chicken stock
4 tablespoons olive oil
salt and black pepper

SERVES 4

1. Split the chicken breasts into two natural fillets. Place each between two sheets of plastic wrap and flatten to a thickness of 1/4 inch with a rolling pin.

2. Cut into 1-inch strips across the grain of the fillets. Put in a bowl with the soy sauce and toss to coat. Sprinkle on 4 tablespoons of the cornstarch and toss.

3. Trim off the roots and cut the scallions diagonally into 1/2 inch pieces. With a vegetable peeler, remove the lemon rind in thin strips and cut into fine shreds, or grate finely. Reserve the lemon juice. Blend the garlic, sugar, sherry, stock, lemon juice and remaining cornstarch into a paste, with water.

4. Heat the oil in a wok or large F frying pan and cook the chicken very quickly in small batches for 3—4 minutes, until lightly colored. Remove to a dish and keep warm.

5. Add the scallions and garlic to the pan and cook for 2 minutes.

6. Add the remaining ingredients, with the chicken, and bring to a boil, stirring until thickened. Add more sherry or stock, if necessary, and stir until the chicken is evenly covered with sauce. Reheat for about 2 minutes.