Lemon chicken stir-fry

Recipes / Meat

Follow the steps in this recipe to ensure that the chicken breasts remain moist and tender after cooking.

Recipe «Lemon chicken stir-fry» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1/4 cup lemon juice, 1/4 cup Massel chicken style liquid stock, 1 tbsp honey, 1/2 tsp soy sauce, 1 tbsp caster sugar , 1 1/2 tbsp cornflour, 3 egg whites, 500g chicken breast fillets, trimmed, thinly sliced , 1/4 cup vegetable oil, 6 green onions, cut into 2cm lengths, 3cm piece fresh ginger, finely grated, 125g fresh baby corn, halved lengthways, Steamed jasmine rice and sliced green onion, to serve.

Ingredients:

  • 1/4 cup lemon juice 
  • 1/4 cup Massel chicken style liquid stock 
  • 1 tbsp honey 
  • 1/2 tsp soy sauce 
  • 1 tbsp caster sugar 
  • 1 1/2 tbsp cornflour 
  • 3 egg whites 
  • 500g chicken breast fillets, trimmed, thinly sliced 
  • 1/4 cup vegetable oil 
  • 6 green onions, cut into 2cm lengths 
  • 3cm piece fresh ginger, finely grated 
  • 125g fresh baby corn, halved lengthways 
  • Steamed jasmine rice and sliced green onion, to serve 

Instructions

  1. Combine lemon juice, stock, honey, soy sauce and sugar in a small saucepan over medium heat. Bring to the boil. Combine 2 teaspoons cornflour and 2 teaspoons cold water in a small bowl. Add to lemon mixture. Reduce heat to low. Simmer, stirring, for 2 to 3 minutes or until thickened. Transfer to a heatproof bowl.
  2. Place egg white and remaining cornflour in a large glass or ceramic bowl. Whisk with a fork until smooth and combined. Add chicken. Toss to coat.
  3. Drain chicken from egg white mixture. Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add a third of the chicken to wok. Stir-fry for 2 to 3 minutes or until browned and just cooked. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining chicken in 2 batches.
  4. Add remaining oil to wok over high heat. Swirl to coat. Add onion and ginger. Stir-fry for 1 minute or until fragrant. Add corn. Stir-fry for 2 to 3 minutes or until tender. Return chicken to wok. Add sauce mixture. Stir-fry for 1 to 2 minutes or until heated through. Serve with rice, sprinkled with green onion.