CHINESE LEMON CHICKEN
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Serves 4 - each serving 2 syns EE , 2 on original and 8 on green
Ready in 30 mins plus marinating (30 mins)
1 egg white
2 level tbsp cornflour
450g skinless chicken breasts thinly sliced
Salt and pepper
Frylight
Finely grated zest and juice of 3 large lemons
175ml chicken stock
1 tsp sweetener
3 tbsp light soy sauce
2 garlic cloves crushed
1 red chilli deseeded finely chopped
Shredded spring onion and red chilli to garnish
Mix egg white and 1 tbsp of the corn flour in a ceramic bowl and season well. Add chicken and stir to mix, cover and chill for 30 mins
Spray wok with frylight heat until smoking . Remove pan from heat add chicken , stir quickly to stop it sticking. Return to the heat and stir fry for 4-5 mins or until chicken turns white. Transfer to a plate and set aside
Wipe the wok with kitchen paper and respray
Mix remaining cornflour with lemon zest and juice and stock, sweetener , soy sauce, garlic and red chilli. Add to the wok and bring to the boil, continuously stirring.
Simmer gently for a few moments then return the chicken to the pan. Cook over medium heat for 6 mins making sure chicken is coated in sauce
Garnish with spring onions and red chilli .
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