Slimming World extra easy syns: 3.0 per portion
Serves: 4
Preparation time: 25 minutes
Cooking time: 15 minutes
A low fat, high taste alternative to Chinese Lemon Chicken, even the non dieters will love it
- 450 gms - Chicken, boned and skinned
- 1 - Egg Whites
- 2 tsp - Cornflour
- a pinch - Salt
- 1 tbsp - Sesame Oil
- Spray - Fry Light
- 3 - Lemons
- 85 ml - Chicken Stock
- 1 tbsp - Sugar
- 1 tbsp - Light Soy Sauce
- 1 - clove of Garlic, crushed
- 1 - Red Chilli, very finely chopped
- 1 tsp - Cornflour, mixed with water
- 3 - Spring Onions, finely sliced to garnish
- Salt & Pepper
- Combine the egg white, cornflour, salt, a little sesame oil and chicken in a bowl - stir to make sure the chicken is well coated. Leave for about 20 minutes.
- Heat a wok until very hot, spray with FryLight. Remove from the heat and add the chicken - stir quickly to stop it from sticking and cook until the chicken turns white. Drain the chicken over a heatproof bowl, set the chicken to one side.
- Wipe the wok clean and make the sauce. Add the stock, lemon juice and zest, sugar and soy together with the garlic and chilli. Bring to the boil and whisk in the cornflour mixture.
- Simmer gently for a few moments and then add the chicken. Stir fry to make sure the chicken is well coated and heated through properly.
- Add a little sesame oil as final seasoning and serve scattered with spring onions, with rice.
Wednesday the 30th of May, 2012 2:27 PM
