Gorgeous - and quick!
Ingredients
- 600g skinless chicken breast fillets, thinly sliced
- 2 tblsp corn flour
- Black pepper, to season
- 1 large onion, sliced
- 3cm piece fresh ginger, peeled, cut in matchsticks
- 2 tblsp sesame seeds, toasted – optional
- 320g jasmine rice
- 1 tblsp sunflower oil
- For the Sauce:
- 1 lemon, juice
- 200ml chicken stock
- 2 tblsp white wine vinegar
- 4 tblsp liquid honey
- 2 tblsp corn flour
Method
- Place the cornflour in a bowl and season with some salt and pepper. Add the chicken pieces and toss to coat thoroughly.
- Then, to prepare the sauce, pour the lemon juice into a bowl, add the chicken stock, white wine vinegar, honey, and 2 tbsp of corn flour. Whisk until fully combined.
- Cook the rice as per pack instruction, and keep aside warm.
- Now, heat a wok over a high heat, drizzle 1 tbsp sunflower oil and add the coated chicken. Stir-fry chicken in batches for 2-3 minutes or until golden. Remove from wok. Set aside.
- Keep the wok on a high heat and add the onion, garlic and ginger and cook for a further 2 minutes until golden. Pour the lemon sauce and simmer for 2-3 minutes or until slightly thickened. Return the chicken to the wok. Simmer for 1-2 minutes or until chicken is heated through.
- Serve the chicken on a bed of fluffy rice, and garnish with sesame seeds (optional).
