Ingredients:
- 2 tablespoons of cornflour, 1 teaspoon extra
- Ground black pepper (I use flavoured white pepper)
- Skinless chicken breast fillets, thinly or thickly sliced
- 1 lemon, juiced (or half lemon)
- 1 cup chicken stock
- 2 tablespoons honey
- Cooking oil (I use Olive oil)
- 1 large onion
- 3 packets of instant noodles or cooked rice
- 2 spring onions/ scallions, sliced
- 1 tablespoon Chinese rice wine or white wine vinegar (I use dry white win
- 3 centimeters piece fresh ginger, peeled and cut into matchsticks (I omitted it)
- 1Season cornflour with pepper and spread on a plate. Lightly coat chicken in cornflour.
- 2To make sauce, place lemon juice, stock, rice wine/ dry white wine, honey and extra cornflour in a jug. Stir until smooth. Set aside.
- 3Heat work/ skillet over hight heat. Add oil, stir-fry chicken for 2-3 minutes or until golden brown. Remove and set aside.
- 4Return to wok/ skillet on high heat, add little more oil. Add onion and ginger. Stir-fry for 2 minutes or until golden. Pour sauce and simmer for 3-4 minutes or until sauce thickens. Return chicken to pan/ sillet. Simmer for 3 minutes or until chicken is
- 5Serve with baby spinach or choy sum and garnish with spring onions.
- 6Note: Serves 2-3
- 6Note: Serves 2-3
Course: lunch,main course,main dish,dinner