Lemon Chicken

Lemon Chicken

Serves: 2

Pts per serving: 7½

Total pts per recipe: 15

90 g (3oz) long grain rice

1 tsp cornflour

1 tbsp soy sauce

3 drops of sesame oil

2 x 120g (4oz) boneless skinless chicken breasts

2 tsps rapeseed or corn oil

120 g sachet of Peking lemon sauce

salt & pepper

Cook the rice in plenty of boiling, lightly salted water for about 12 mins, until just tender.

Meanwhile sprinkle the cornflour, salt, pepper, soy sauce, and sesame oil over the chicken

Heat the rapeseed oil in a wok or non stick frying pan with a lid. Fry the chicken breasts over  high heat, until browned on both sides

Lower the heat, and add a tbsp of hot water. Cover and simmer for 15-20 mins or until the chicken is cooked.

Coat the chicken with the lemon sauce and heat through.

Cooks notes:  The sauce is quite thick. If you prefer a more runny sauce, add an extra 2-3 tbsp of hot water when cooking the chicken. You may find it more economical to buy boneless chicken with the skin and remove it yourself. If you have time, flatten the chicken with a mallet or rolling pin before frying. It will absorb the lemon flavour better

LEMON CHICKEN

100g wholewheat rice

3 tablespoon soy sauce

100 grams petit pois

100 grams mushrooms

1 large onion

2 skinless chicken breasts, cubed

Half a small pineapple, chopped

6 tablespoon lemon curd (4pp)

4 tablespoon lemon juice

2 tablespoon honey

100 milligrams water

Place the rice in a rice basket with 100 milligrams water and the soy sauce, and steam for about 30 minutes, forking through once about half way through.

Spray a frying pan with fry light and fry the chicken until cooked all the way through, and set aside.

In a saucepan, add the lemon juice, lemon curd and water and bring to the boil. (It may turn a little milky at this stage but it will clear).

Add the chopped pineapple and boil for 10 minutes

Add the chicken and continue to boil until the sauce begins to thicken, then turn down the heat and simmer.

Add the honey.

In a large frying pan or wok fry onion and mushroom until browned, add the rice and peas and stir fry until warmed through.

Serve the lemon chicken on top of the rice.