Name: Lemon chicken and vegetable stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup lemon juice; 1 1/2 tablespoon honey; 2 teaspoon cornflour; 1 tablespoon canola oil; 400 gram chicken thigh fillets, fat trimmed, cut into 1.5cm slices; 1 brown onion, cut into thin wedges; 1 carrot, thinly sliced diagonally; 300 gram broccoli, cut into small florets; 100 gram snow peas, halved crosswways diagonally; 4 green onions, sliced diagonally; 3 cup cooked jasmine rice

Lemon chicken and vegetable stir-fry

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

1/3 cup lemon juice

1 1/2 tablespoon honey

2 teaspoon cornflour

1 tablespoon canola oil

400 gram chicken thigh fillets, fat trimmed, cut into 1.5cm slices

1 brown onion, cut into thin wedges

1 carrot, thinly sliced diagonally

300 gram broccoli, cut into small florets

100 gram snow peas, halved crosswways diagonally

4 green onions, sliced diagonally

3 cup cooked jasmine rice

Method

1.Combine juice, honey and cornflour in a jug; set aside. Heat a wok or large frying pan over high heat. Add half the oil; swirl to coat surface. Stir-fry chicken, in batches, 2 minutes. Transfer to a heatproof bowl.

2.Heat remaining oil in same wok over high heat; swirl to coat surface. Add onion; stir-fry 1 minute. Add carrot; stir-fry 1 minute. Add broccoli and snow peas; stir-fry 1 minute.

3.Return chicken and resting juices to wok. Stir in juice mixture; stir-fry 3 minutes, or until chicken is cooked and sauce thickens.

4.Remove from heat; toss through green onion. Serve with rice.

Cook about 1 cup jasmine rice to make 3 cups for serving. You’ll need 1 large lemon for the juice. Always trim the visible fat and skin from chicken and other meat before cooking, to reduce unhealthy saturated fats. To create a glossy sauce for low-fat stir-fries, add a little cornflour blended with water to the liquid ingredients. Canola oil is high in healthy monounsaturated fats, which can help to lower blood cholesterol.
Note

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