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!
- 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)
- 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.
- 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!