Categories: February

Ingredients

• 1 egg, lightly beaten
• 2 garlic cloves, sliced
• 4 pieces unwaxed lemon zest
• 500g skinless chicken breast, cut into bite-size pieces
• 2 tbsp cornflour
• 1 tbsp olive oil
• juice of 2 lemons, plus lemon slices, to garnish
• 1 spring onion, chopped diagonally into 1.5cm lengthways, to serve

Directions

1. Mix the egg, garlic and lemon zest together, then add the chicken and marinate for 15 minutes. Remove and discard the lemon zest, then add the cornflour to the marinade. Mix well to distribute the cornflour evenly.

2. Heat the oil in a frying pan over a high heat. Add half the chicken, making sure you leave a little space between the pieces. Fry for 2 minutes each side, then set aside while you cook the remaining chicken.

3. Return the first batch to the pan, reduce the heat to medium and stir-fry for 1 more minute or until the chicken is brown and cooked. Turn up the heat and pour in the lemon juice. Add the spring onion, garnish with lemon slices and serve immediately with steamed rice.

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