Healthy Lemon Chicken
By Beverley Glock
Published on 16 November 2021
A healthy version of the classic Chinese lemon chicken dish. This version uses stir frying rather than deep frying and you can adjust the lemon sauce to taste by adding less lemon or more sugar.
For an even healthier version, omit the egg white batter and just steam chicken strips, cook the lemon sauce in a small saucepan and pour over to serve.Older children can use food scissors to cut the chicken into strips, just make sure they are supervised and wash their hands thoroughly afterwards. They'll have great fun mixing the egg white and cornflour and making up the sauce.Serve with noodles or rice and steamed green vegetables.Time and servings
25 minsTotal time
2Servings
15 minsPrep time
10 minsCooking time
Ingredients
- 1 tbsp of cornflour
- 2 chicken breasts, skinless and boneless, diced
- 1 egg white
- 70 ml of chicken stock
- 2 lemons, juiced
- 2 tsp of sugar
- 2 tsp of light soy sauce
- 2 tsp of rice wine
- 1 tsp of sunflower oil
- 1 clove of garlic, crushed
- 1 pinch of dried crushed chillies
Method
Step 1
Mix the egg white and cornflour together. This will go lumpy intially but keep going and it will mix properly after a few minutes.Step 2
Add the chicken slices, stir to coat all the chicken, cover and chill for 30 minutesStep 3
Mix together the stock, lemon juice, sugar, soy sauce and rice wine, set to one side.Step 4
Heat up the sunflower oil in a non stick wok or frying pan, add the chopped garlic and stir fry for 1 minute, add the chicken a piece at a time to stop it all sticking together and stir fry for around 5 minutes until cooked.Step 5
Add the stock mixture, bring to a simmer and cook for 2-3 minutes until the liquid has reduced, one final stir and serve.