Sticky Lemon Chicken with Noodles

I’ve always wondered how chinese chicken ends up with the particular texture that it is. You know what I mean – it’s soft, but firm on the outside – slightly rubbery, but in a good way. It’s a texture that you only get by ordering chicken from a chinese place – or so I thought. Apparently, preparing your chicken with cornflour beforehand produces that exact chinese chicken feel!

And this is a great recipe – I thought I’d try it for a quick midweek meal and it does the job. Quick and simple to prepare, but delivers on the taste factor. Also, authentic chinese chicken!

Serves 4:

  • 1 tbsp honey
  • juice 1 lemon
  • 250ml chicken stock
  • 1 tbsp soy sauce
  • 4 chicken breasts , cut into chunks
  • 1 tbsp cornflour
  • 1 tsp vegetable oil
  • 2 carrots , finely sliced
  • 1 red pepper , cut into chunks
  • 140g sugar snap peas (I didn’t have any of these, so I omitted them)
  1. In a jug, mix together the honey, lemon, stock and soy, then set aside. Toss the chicken with the cornflour so it’s completely coated. Heat the oil in a non-stick frying pan, then fry the chicken until it changes colour and starts to become crisp around the edges.
  2. Add the carrots and red pepper, then fry for 1 min more. Pour the stock into the pan, bring to a simmer, then add the sugar snap peas and bubble everything together for 5 mins until the chicken is cooked and the veg are tender. Serve with noodles.

Tip: Flavour your noodles with a little sesame oil and a dash of soy!