Lemon
Chicken
Lemon
Chicken
This is one of my
favourite recipes and always goes down well with guests, yet
is simple to make. For 2-3 people, depending how hungry you
are, you'll need the following:
Ingredients
- 4 chicken breasts
(preferably organic)
- 2 unwaxed lemons
- Small
piece of fresh ginger root
- Tamari soy sauce
- Olive oil
- Balsamic vinegar
Instructions
- Chop the chicken
into small pieces and fry in a little olive oil.
- Grate
the lemons and add the zest to the juice.
- Grate a little
of the ginger and add to the juice.
- Add a dash of
tamari (wheat free) soy sauce and a dash of balsamic vinegar
to the juice
- If you find this
is too bitter, you can add the juice of an orange, or some
unsweetened pineapple, orange or apricot juice, either from
a carton of juice or from a tin of fruit which is in unsweetened
juice.
- Once the chicken
is cooked - I like it slightly brown, but that's up to you
- tip it onto some kitchen towel on a plate and pat with the
towel to absorb the excess oil.
- Remove any remaining
oil from the pan and add the juice.
- Return the chicken
to the pan and heat for a further 5-10 minutes, making sure
the chicken doesn't stick.
- Serve with rice
and stir fry vegetables, and pour any remaining juice over
the chicken. If you want to cut out the rice, steam some extra
vegetables, such as spinach and broccoli.
Variations
-
You
can add garlic if you like. I don't, as I usually serve
several (fake!) Chinese dishes at once and include plenty
of garlic in the others.
-
You can use orange juice or lime juice instead of lemon
juice.For vegetarians, or just for a change, you can make
the same dish using dofu (tofu, bean curd). I find this
tastes better if you marinate the dofu in the sauce for
a few hours or overnight. For some reason, chicken tastes
just as good cooked straight away!
Pork
and Prunes
Bean
and Tomato Stew
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