Chicken piccata stir-fry
Chicken breast, skinless, raw
2 teaspoons, level
Chicken stock cube(s)
Capers, in Brine
- In a medium bowl, combine the chicken, 1 tbsp of the sherry and 1 tsp of the cornflour. Season and set aside. In a separate bowl, combine the stock, soy sauce, and remaining sherry and cornflour. Set aside.
- Heat a large nonstick wok or frying pan over a high heat until hot, then add 3 tsp of the oil. Stir-fry the shallot and garlic for 10 seconds, or until fragrant. Push the mixture to the sides of the wok, then add the chicken, spreading it out in one layer. Let cook for 1 minute, then stir-fry for another minute, until just golden.
- Add the remaining oil along with the green beans and capers. Stir-fry for 30 seconds, then stir in the stock mixture and stir-fry for 1-2 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Scatter over the parsley and serve with the lemon wedges on the side.