Lemon Chicken

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Lemon Chicken

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This sticky, sweet takeaway classic is delicious served with stir-fried greens and lots of basmati rice.

Ingredients

  • 500g chicken thigh fillets, cut into bite-sized chunks
  • 1 egg, beaten
  • 2 tbsp cornflour
  • Vegetable oil, for frying
  • For the sauce:
  • 1 tsp cornflour
  • 70g caster sugar
  • 250ml chicken stock
  • Juice of 2 lemons
  • To serve:
  • Stir-fried broccoli
  • Steamed white rice
  • Soy sauce

Instructions

  1. Toss the chicken in the beaten egg, and then in the cornflour before frying in batches and draining on kitchen paper.
  2. While the chicken is cooking, make the sauce by combining the ingredients in a small saucepan, whisking until it comes to the boil. Simmer for ten minutes, until the sauce reduces and thickens slightly.
  3. Serve with steamed rice, stir-fried broccoli and soy sauce, to serve.
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