This recipe came about pretty much by accident. I had a bottle of lemon soy sauce sitting in the press just haunting me and I didn't know what to do with it until … this dish was born! I’ve been making it on the regular ever since. It has a tang and is very zingy but that’s why I love it.
- 2 chicken breasts, chopped
- 2 tbsp cornflour
- Salt and pepper to taste
- Low-calorie spray oil
- 1 green pepper, deseeded and chopped
- 1 large white onion, chopped
For the sauce:
- 2 tbsp lemon soy sauce
- 1 tsp garlic granules
- Juice of 2 lemons
- 1 tsp sweetener
- ½ tsp chilli flakes
- 1 tsp cornflour (optional)
- 1 scallion, finely sliced
- 1 tsp sesame seeds.
- Pop the chicken in a Ziploc bag and add the cornflour and salt and pepper. Give it a good shake until the chicken is fully coated.
- Pop the chicken in the airfryer at 190°C for 15 minutes until golden and crisp, or fry in a pan with some spray oil.
- While the chicken is cooking, heat a wok with a little oil and add the pepper and onion. Fry off for 2–3 minutes until the onion starts to soften but still has a bit of a crunch. Remove from the pan and start the sauce.
- Put all the sauce ingredients (except the cornflour) into the hot wok, mix well, bring to the boil and simmer on low until it starts to thicken. If it doesn't thicken add in the cornflour, mixed to a paste with a little water.
- Add the veg back in, along with the crispy chicken, and coat well in the zingy sauce.
- Garnish with the scallion and sesame seeds and serve with some boiled rice.
The Daly Dish is published by Gill Books, priced at €21.99.