Lemon and garlic chicken stir-fry
3
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The complex Asian flavours in this stir-fry are made in only 30 minutes. Lemon and garlic throughout goes so well with all the components.
Ingredients
Skinless chicken breast
540 g, (buy 600g), fat trimmed, thinly sliced
Fresh lemon rind
2 tsp, finely grated
Chicken stock
¼ cup(s), (60ml)
Lemon juice
2 tbs
Soy sauce
1 tbs
Honey
2 tsp
Cornflour
2 tsp
Sunflower oil
1 tbs
Red onion
1 medium, halved, cut into thin wedges
Green string beans
150 g, halved
Broccolini
1 bunch(es), cut into 5cm lengths
Zucchini
1 medium, halved lengthways, sliced
Garlic
2 clove(s), crushed
Instructions
1
Place chicken and rind in a medium bowl and toss to coat. Combine stock, juice, soy sauce and honey in a small bowl. Mix cornflour and 1 tablespoon of water in a small bowl until smooth. Set aside.
2
Heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry one-third of the chicken for 2 minutes or until browned. Transfer to a plate. Repeat with remaining chicken, in 2 batches, reheating wok and adding 1 teaspoon oil each time.
3
Reheat wok over medium-high heat. Add remaining oil and heat for 20 seconds. Stir-fry onion for 1 minute. Add beans, broccolini, zucchini and garlic and stir-fry for 2–3 minutes or until tender. Return chicken to wok with stock mixture and cornflour mixture. Stir-fry for 1 minute or until chicken is heated through and sauce has slightly thickened. Serve.
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