Ingredients
Serves: 2
- 3 teaspoons cornflour
- 2 teaspoons brown sugar
- 1/4 teaspoon ground ginger
- 80ml lemon juice
- 1 stick of celery, thinly sliced
- 1 carrot, thinly sliced
- 1 red pepper, thinly sliced
- 240ml chicken stock
- 2 chicken breast fillets
Method
Prep:5min ›
Cook:15min ›
Ready in:20min
- Put cornflour, sugar, ginger and lemon juice in a pan. Whisk until smooth. Stir in celery, carrot, and pepper. Pour in chicken stock.
- Heat the sauce over medium heat, stirring constantly, until sauce boils and thickens.
- Meanwhile, grill chicken until no longer pink at the centre, about 8 minutes on each side.
- Serve chicken, pour over sauce and serve with rice.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
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I did add more ginger to suit our taste preference and garnished with chopped scallions. I cooked the sauce for quite a while, but the carrots never made it past the crunch stage. In the future, I'll either pre-cook them a bit, or more likely, just julienne them. Very simple and quick to make. You definitely will know that you're eating "lemon" chicken. - 27 Oct 2015