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Lemon Chicken

By delicious– Source

5/5

ResultSport

February 1, 2022

Copy of RS Article Original (6)_11zon

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

METHOD

  • 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.

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