1 lemon
2 tbsp plain flour
500g boneless, skinless chicken breast/thighs
3 tbsp olive oil
450ml chicken stock
1 tsp caster sugar
1 egg yolk
Method
Peel and chop garlic. Grate the rind of the lemon. Mix both together in a bowl with the flour. Cut chicken into bite-size pieces. Toss in flour mixture until well coated. Cover and set aside for 10 minutes.
Heat oil in a large frying pan or wok. Fry chicken until golden. Add stock and sugar and bring to boil. Simmer until sauce has reduced and chicken is tender.
Squeeze juice from lemon. Blend with egg yolk and add to pan, stirring constantly until combined. Serve with rice.
.......and there you have it. Lemon Chicken that's affordable and not so calorie-ridden as usual!
February 2008
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