low-fat lemon chicken

Preparation time 15 minutes, plus marinating Cooking time 8 minutes 1egg, lightly beaten 2 garlic cloves, sliced 2 small pieces of lemon rind, plus the juice of 1 lemon 500 g skinless chicken breast fillets, cut into 5 mm slices 2 tablespoons cornflour 1 tablespoon rapeseed or olive oil 1 spring onion, diagonally sliced into1.5 cm(3/ inch)lengths lemon slices, to garnish Mix together the egg, garlic and lemon rind in a shallow glass or ceramic dish. Add the chicken and toss to coat evenly, then cover and leave to marinate at room temperature for 10-15 minutes.

Remove the lemon rind and add the cornflour to the marinated chicken. Mix well to distribute the cornflour evenly between the chicken slices.

Heat the oil in a nonstick wok or large frying pan over a high heat until the oil starts to shimmer. Add the chicken slices, making sure you leave a little space between them, and fry for 2 minutes on each side.

Reduce the heat to medium and stir-fry for a further minute, or until the chicken is browned and cooked through. Increase the heat and pour in the lemon juice. Add the spring onion, garnish with lemon slices and serve immediately with steamed rice.

For warm lemon chicken &herb salad, cook the chicken as for Low-fat Lemon Chicken, then toss in a bowl with 1/2 sliced cucumber, handful of coriander leaves, 6 torn basil leaves and 50 g wild rocket. Dress the salad lightly with 1/2 teaspoon sesame oil and teaspoon rapeseed or olive oil.

qingquang

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