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Thai Lemon Chicken
Ingredients
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2 tablespoons oil
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450 gram (1 pound) boneless, skinless chicken breast, cut into strips
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3 tablespoons cornflour
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100 gram (4 ounce) mushrooms, sliced
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1 yellow pepper, sliced
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1 bunch spring onions, sliced
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50 gram (2 ounce) baby corn, sliced
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300 millilitre (1/2 pint) chicken stock
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1 tablespoons honey
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Zest and juice of 1 lemon
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2 tablespoons light brown sugar
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2 teaspoon Thai 7 Spice
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1 teaspoon Coriander Leaf
Key Products
Instructions
- 1 Heat the oil in a large frying pan. Toss the chicken in 2 tbs cornflour and fry for 4-5 minutes until golden. Add the vegetables and fry for a further 1 minute.
- 2 Blend the remaining cornflour with the stock, honey, lemon zest and juice, sugar and Thai 7 Spice Seasoning. Add to the pan and bring to the boil, stirring.
- 3 Garnish with Coriander Leaf and serve with noodles or rice.
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