Thai Lemon Chicken

Thai Lemon Chicken

Thai Lemon Chicken

Cook Time
15 Minutes
Ingredients
13
Servings
4
Thai Lemon Chicken
Ingredients
  • 2 tablespoons oil

  • 450 gram (1 pound) boneless, skinless chicken breast, cut into strips

  • 3 tablespoons cornflour

  • 100 gram (4 ounce) mushrooms, sliced

  • 1 yellow pepper, sliced

  • 1 bunch spring onions, sliced

  • 50 gram (2 ounce) baby corn, sliced

  • 300 millilitre (1/2 pint) chicken stock

  • 1 tablespoons honey

  • Zest and juice of 1 lemon

  • 2 tablespoons light brown sugar

  • 2 teaspoon Thai 7 Spice

  • 1 teaspoon Coriander Leaf

Key Products
Thai 7 Spice

Product Information

£ 2.30/unit,52g
Coriander Leaf

Product Information

£ 1.85/unit,7g

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.