Total Steps
5
Ingredients
14
Tools Needed
5
Related Article
http://www.michellesrecipeplace.com/node/300Ingredients
- 2 tablespoons cornflour
- 1 teaspoon cornflour (for sauce)
- ground black pepper(optional)
- skinless chicken breast fillets, thinly or thickly sliced
- 1 lemon lemon, juiced
- 1 cup chicken stock
- 2 tablespoons honey
- cooking oil
- 1 large onion
- 1 bunch choy sum, steamed(optional)
- 3 packets instant noodles or cooked rice
- 2 spring onions spring onions/scallions, sliced
- 1 tablespoon Chinese rice wine or white wine vinegar
- 3 centimeter piece fresh ginger, peeled and cut into matchsticks(optional)
Instructions
1
Step 1
Season cornflour with pepper and spread on a plate. Lightly coat chicken in cornflour.
2
Step 2
until smooth
To make sauce, place lemon juice, stock, rice wine/dry white wine, honey and extra cornflour in a jug. Stir until smooth. Set aside.
3
Step 3
2-3 minutes
Heat wok/skillet over high heat. Add oil, stir-fry chicken for 2-3 minutes or until golden brown. Remove and set aside.
4
Step 4
2 minutes; 3-4 minutes; 3 minutes
Return to wok/skillet on high heat, add a 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/skillet. Simmer for 3 minutes or until chicken is cooked through.
5
Step 5
Serve with baby spinach or choy sum and garnish with spring onions.
Tools & Equipment
plate
jug
wok
skillet
pan