This recipe is straight off the internet (Eating Well), because as far as I am aware I do not have a recipe for this in my cookbook collection. It could be there in the hoards of recipes yet undiscovered, but after a quick flip through I could not seem to locate it. This recipe adds a refreshing lemon hit to your typical stir fry and I am overjoyed that I have leftovers!
- 1 lemon
- 1/2 c chicken stock
- 3 T soy sauce
- 2 t cornflour (cornstarch)
- 1 T vegetable oil
- 500 g chicken breast
- 200 g mushrooms
- 2 carrots, peeled
- 1 c snowpeas
- 3/4 c spring onions
- 3 cloves garlic
- Rice, to serve
1 Grate the lemon to get lemon zest, then juice the lemons
2 Combine the chicken stock with 3 T lemon juice, soy sauce and cornflour.
3 Diagonally slice carrots, quarter the mushrooms and slice the spring onions into 1 cm pieces. Gently wash the snowpeas and crush and chop garlic.
4 Butterfly the chicken, then cut into 2cm sized pieces.
5 Heat oil in a large frying pan, then add the chicken. Cook, stirring occasionally until just cooked through. Transfer to a plate covered in a paper towel.
6 Add mushrooms and carrots, and cook for about 5 minutes or until the carrots are tender. Add snow peas, garlic and lemon zest. Stir for 30 seconds.
7 Stir in the chicken stock and stir until it thickens. Then add chicken and spring onion and until heated through.
8 Serve with cooked rice, or pasta. As the sauce is very fluid I would suggest rice to soak up all those deliciously lemon flavours