Lemon Chicken

Ingredients:

Serves 6+

4 Chicken breasts, boned and skinned
1 tablespoon light soy sauce
5 tablespoons cornstarch (reserve 1 tablespoon for sauce, 4 for chicken)
1 bunch scallions
1 lemon
1 garlic clove, crushed and diced
1 tablespoon sugar
2 tablespoon cooking sherry
2/3 cup chicken stock
4 tablespoons olive oil
salt and pepper

1. Flatten chicken breasts to a thickness of ¼ inch
Cut into 1” strips across the grain of the fillets. Put in a bowl with the soy sauce and toss to coat. Sprinkle on 4 tablespoons of cornstarch and toss. (I normally do this in a big zip lock baggie so I don’t get messy)

2. Trim off the roots and cut the scallions diagonally into ½“ 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 sugar, sherry, stock, lemon juice. With the remaining cornstarch add water and make into a paste.

3. Heat the oil in a wok or large 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.

4. Add the scallions, lemon rind and garlic to the pan and cook for 2 minutes.

5. Add the remaining ingredients, with the chicken back into the pan and bring to a boil, stirring until thickened. Add more sherry or stock if necessary, and stir until the chicken is evenly coated in sauce. Reheat for about 2 minutes.


(Serve with a salad or over plain rice)