Lemon Chicken

About 7 years ago now, when I was still very new to cooking from scratch, I found and followed a recipe for lemon chicken. It was something Neil used to make when he lived on his own, but from using a sauce from a jar, so I knew he liked it. I have no idea what went wrong, but it was the worst thing I have ever made. Since then, it has been a running joke that Neil will eat anything I cook, so long as it’s not lemon chicken. I swore never to cook it again, but last week when researching recipe ideas for sugar snap peas, I came across this really simple recipe for a much simpler version of lemon chicken. I’m pleased to say it came out far more successfully and tasted good, so I’m going to share it with you here.

Print Recipe
Lemon Chicken
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
To Prepare:
  1. Make the chicken stock and mix in the honey, lemon juice and soy sauce.
  2. Cut the chicken in to bite size pieces and coat them in the cornflour, if using.
  3. Slice the onion and chilli in to thin strips and add them to a frying pan with the coconut oil.
  4. Peel and slice the carrot, chop the pepper in to chunks and have the sugar snap peas to hand.
  5. Shred the coriander.
To cook:
  1. Heat the frying pan over a high heat. Once it starts to sizzle, add the chicken. Stir constantly for 2-3 mins to stop the chicken sticking and ensure it is browned all over.
  2. Add in the chopped pepper and carrots, stir for another minute.
  3. Pour in the stock mixture. Add the sugar snap peas and coriander, lower the heat to medium and leave to bubble away for 10 minutes.
  4. Meanwhile cook the rice by adding it to a pan of boiling water and leaving to simmer for 10 minutes.
  5. Once time is up, strain the rice and serve. Top with the lemon chicken mixture and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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