Lemon Chicken & Egg Fried Rice = Mmmmm!

9 Sep

I love ordering lemon chicken from my local Chinese takeaway but I have to say that making it fresh at home is much yummier!

Egg Fried Rice

For 2 people you will need:

  • 2 eggs
  • 1 tbsp peanut oil
  • 1 tbsp light soy sauce
  • dash of sesame oil
  • cooked rice
  • pinch of white pepper

1. Heat the wok with 1 tbsp of peanut oil and scramble the eggs for a couple of minutes.

2. Add the rice, soy sauce, sesame oil and white pepper and stir.

It’s as easy as that!  Transfer to an oven-proof dish and keep warm in the oven whilst you cook the chicken.


Photo by Jack Fussell


Lemon Chicken

For 2 people you will need:

  • 2 chicken breasts – cut into bite-sized chunks
  • peanut oil
  • 100 ml chicken stock
  • 2 tbsp light soy sauce
  • 1 tsp cornflour blended with 1tbsp water (don’t blend this before you need it otherwise it will go thick and lumpy)
  • 1 tbsp sugar
  • 2 cloves of garlic, finely chopped
  • 4 tsp sesame oil
  • 1 lemon

1. Marinate the chicken in 2 tsp sesame oil, 1 tbsp soy sauce and juice from half a lemon and put in the fridge for a couple of hours.

2. Heat 1 tbsp peanut oil in the wok and stir fry the chicken before setting aside.

3. Reheat the wok and add the chicken stock, juice from the other half of the lemon, sugar, light soy sauce and garlic.

4. Bring to the boil and add the blended cornflour and water and simmer for 1 minute.

5. Add the chicken back to the wok, stir in 2 tsp of sesame oil and serve with the rice.

I enjoy this as it is for a quick and easy dinner, but it would go nicely with broccoli or garnished with chopped spring onions.



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