Lemon and garlic chicken stir-fry
skinless chicken breast
540 g, (buy 600g), fat trimmed, thinly sliced
fresh lemon rind
2 tsp, finely grated
¼ cup(s), (60ml)
1 medium, halved, cut into thin wedges
150 g, halved
1 bunch(es), cut into 5cm lengths
1 medium, halved lengthways, sliced
2 clove(s), crushed
- 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.
- 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.
- 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.