Lemon Chicken

INGREDIENTS

• 1 tsp cornflour
• 1 tsp dark soy sauce
• Finely grated zest & juice 1/2 small lemon
• 2 tsp coconut or canola oil
• 1 skinless chicken breast fillet (around 150g), cut into 1.5cm slices
• 1 capsicum, any colour, deseeded and sliced
• 1 medium carrot (around 80g), trimmed and thinly sliced
• 100g broccoli, cut into small florets
• 150ml chicken stock (made with 1/2 Massel Plant Based Chicken Stock cube)
• 4 spring onions, trimmed and thickly sliced

• 1.Mix the cornflour with the soy sauce and lemon juice in a small bowl.
• 2.Heat the oil in a large frying pan or wok over a high heat, add the chicken, capsicum, carrot and broccoli and stir-fry for 2–3 minutes, or until the chicken is lightly browned and the vegetables are beginning to soften.
• 3.Pour the lemon and soy mixture into the pan, add the chicken stock and spring onions and bring to a simmer. Reduce the heat and cook for 2 minutes, or until the sauce is slightly thickened and the chicken is cooked through, stirring regularly.
• 4.Sprinkle with grated lemon zest and serve with rice.