Recipe: Lemon Honey Chicken

My favorite thing about Chinese food is how quick and easy it is to throw together which is why this recipe was so perfect for a Thursday night after a long, but surprisingly productive, day at work.

Serves 2


For the chicken

  • 4 small / 2 large chicken breast, cubed
  • 1tblsp cornflour
  • 1/2 tblsp rice wine vinegar
  • 1/2tblsp soy sauce
  • 1/2 white onion, sliced
  • 3 spring onions diced, white and green separated
  • Black pepper

For the sauce

  • 2tblsp honey
  • Juice of 1 lemon
  • 1tsp cornflour
  • 1/2tsp soy sauce
  • 1/2tsp rice wine vinegar

How To

  1. Coat the chicken in the soy, cornflour & vinegar, place in the fridge for 15-20 minutes.
  2. Now make the sauce, place all the liquid ingredients in a bowl and whisk until combined. Add a little of the cornflour at a time whisking thoroughly to make sure their are no lumps.
  3. Heat a little oil in a wok, make sure it’s really hot then add the onions. Allow them to cook a little before adding the chicken and seasoning with pepper. Cook the chicken through.
  4. Add the white of the spring onion, stir.
  5. Pour over the sauce and cook until thickened.
  6. Add some of the green spring onions and stir, reserve some for garnish.
  7. Serve over rice.

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