Gorgeous - and quick!


  • 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


  • 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).