![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Cheat’s lemon chicken
- Published: 31 Mar 09
- Updated: 18 Mar 24
Recreate a classic Chinese takeaway dish at home with this cheat’s recipe for lemon chicken for two, ready in less than 30 minutes.
![Cheat’s lemon chicken](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/830755-1-eng-GB_sticky-lemon-chicken-768x960.jpg)
Why not kick off your Saturday night Chinese takeaway with these quick homemade spring rolls?
-
Serves 2
-
Takes 10 min to make and 15 min to cook
Ingredients
- 1 tbsp groundnut oil
- 2 free-range, skinless chicken breasts
- 2 pak choi
- A handful of roasted cashew nuts
- 120g pack lemon stir-fry sauce
- 1 tbsp runny honey
- 250g pack ready-cooked basmati rice
- 1 large free-range egg, whisked
- A handful fresh coriander leaves
- A squeeze of lemon juice
Method
- Heat groundnut oil in a wok or large frying pan. Slice the chicken breasts into strips. Season and stir-fry until browned.
- Quarter the pak choi and stir-fry with the chicken until wilted. Add a handful roasted cashew nuts and pour over the lemon stir-fry sauce and runny honey and stir-fry until the chicken is cooked.
- Meanwhile, heat a separate frying pan, add the ready-cooked basmati rice and fry until warmed through. Make a well in the centre and pour in the whisked egg. Cook a little, then scramble through the rice. Stir in a handful fresh coriander leaves, chopped, and a squeeze of lemon juice.
- Divide the rice between plates, top with the chicken and sprinkle with lemon zest.
- Recipe from April 2009 Issue
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/Footer-July24-transparent-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter