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    Lemon Chicken

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    Lemon Chicken

    The flavours of chicken and lemon combine well to create this fresh-tasting Chinese dish.

    • Diabetic
    • Preparation time: 25 minutes to 30 minutes
    • Cooking time: 10 minutes
    • Total time: 35 minutes to 40 minutes 40 minutes

    Serves: 4


    • For the crispy lemon chicken pieces:
    • 1 x 500g pack Waitrose Fresh Chicken Thigh Fillets
    • Salt & freshly ground black pepper
    • 1tbsp dry sherry
    • 1 large egg, beaten
    • 2tbsp plain flour, mixed to a smooth paste with a little water
    • 6tbsp groundnut oil
    • Finely grated zest of 1 lemon
    • For the lemon sauce:
    • 1tbsp sunflower oil
    • 200ml chicken stock
    • 1tbsp caster sugar
    • Juice and grated zest of 1 lemon
    • 1tbsp cornflour, mixed to a smooth paste with a little water
    • Salt


    1. Trim the chicken thighs and cut into bite sized pieces. Combine the salt, pepper, sherry, lemon zest, egg and flour paste, add the chicken pieces and stir to coat well. Allow to marinate in the refrigerator for 25-30 minutes.
    2. Meanwhile, make the sauce by heating the sunflower oil in a small saucepan until hot. Reduce the heat, then carefully add the stock, sugar, lemon juice and zest and stir well. When the sugar has dissolved add the cornflour and bring to the boil, stirring continuously. Reduce the heat and simmer for 1-2 minutes. Add salt to taste then remove from the heat until required.
    3. Heat the groundnut oil in a large frying pan or wok to 180°C. Cook the chicken in two batches for about 4-5 minutes or until thoroughly cooked. Drain on kitchen paper and keep warm.
    4. Serve immediately, garnished with lemon slices, and accompanied by the lemon sauce, Waitrose Egg Fried Rice and a selection of lightly stir-fried green vegetables.

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