Lemon Chicken With Noodles

Photo: Elainegan

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

1 bunch of choy sum, steamed (I use half packet of baby spinach, stir-fried with

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)

Preparation

Season cornflour with pepper and spread on a plate. Lightly coat chicken in cornflour.

To make sauce, place lemon juice, stock, rice wine/ dry white wine, honey and extra cornflour in a jug. Stir until smooth. Set aside.

Heat work/ skillet over hight heat. Add oil, stir-fry chicken for 2-3 minutes or until golden brown. Remove and set aside.

Return 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 cooked through.

Serve with baby spinach or choy sum and garnish with spring onions.

Note: Serves 2-3