It is essential to prepare all the ingredients before you begin so they are ready to cook. This dish is cooked in minutes.
INGREDIENTS
Serves 4
4 chicken breasts,boned and skinned
1 tbsp light soy sauce
5 tbsp cornflour
1 bunch spring onions
1 lemon
1 garlic clove,crushed
1 tbsp caster sugar
2 tbsp sherry
2/3 cup chicken stock
4 tbsp olive oil
salt and black pepper
1, Divide the chicken breasts into two natural fillets. Place each between two sheets of clear film and flatten to a thickness of 1/4 in with a rolling pin.
2. Cut into 1in strips across the grain of the fillets. put in a bowl with the soy sauce and toss tto coat. Sprinkle on 4 tbsp of the cornflour and toss.
3. Trim off the roots and cut the spring onions diagonally into 1/2in pieces. With a swivel peeler, remove the lemon rind in thin strips and cut into fine shreds, or grate finely. Reserve the lemon juice. Have ready the garlic,sugar,sherry,stock,lemon juice and remaining cornflour blended to a paste with water.
4. Heat the oil in a wok or large fryin gpan and cook the chicken very quickly in a small batches 3-4 minutes until lightly coloured. Remove to a dish and keep warm
5. Add the spring onions and garlic to the pan and cook for 2 minutes.
6. Add the remaining ingredients, with chicken, and bring to the boil, stirring until thickened. Add more sherry or stock if necessary and stir until the chicken is evenly covered with sauce. Reheat for about 2 minutes
Posted under MIDWEEK CHICKEN MEALS
This post was written by admin on February 12, 2012
