Just as good as the one from the Chinese takeaway … but probably a lot cheaper & healthier! This is one of my favourite dinners. Everyone in our house loves it, and it’s really quick and easy to make.
600g skinless chicken breast
2 tablespoons cornflour
1/4 cup lemon juice
1 teaspoon cornflour
1 tablespoon white wine vinegar
2 tablespoons honey
1/3 cup chicken stock
1 onion, sliced
2 tablespoons ginger
spring onions, sliced
Season cornflour with pepper. Slice chicken into thin strips and coat in cornflour mixture. Spray a wok or frying pain with oil, and cook the chicken in batches until golden brown. Remove from pan.
To make the sauce, mix together lemon juice, cornflour, white wine vinegar, honey and chicken stock. Set aside.
Place onion and ginger in the frying pan and cook for a few minutes. Add the sauce and cook until slightly thickened. Return chicken to the pan. Cook for a further 2 minutes or until chicken is cooked.
Garnish with spring onions and nuts. Serve with rice.
*I usually add lots of other vegetables to mine, just after I start cooking the onion (eg. sliced capsicum, mushrooms, zucchini and carrots cut into very thin batons).