Chinese-style lemon chicken


  • 1 tablespoon sunflower oil
  • 400 g skinless chicken breast fillets, sliced
  • 1 onion, halved and thinly sliced
  • 1 large green capsicum, seeded and cut into thin strips
  • 1 clove garlic, chopped
  • 1 tablespoon finely chopped fresh ginger
  • 2 large carrots, thinly sliced on the diagonal
  • 1 can water chestnuts, about 220 g, drained and sliced
  • 300 ml chicken stock, preferably homemade
  • 3 tablespoons dry sherry
  • 2 tablespoons cornflour
  • 2 teaspoons caster sugar
  • 3 tablespoons light soy sauce
  • 1 tablespoon sesame oil
  • grated zest of 2 large lemons
  • juice of 1 lemon
  • 1¼ cups (155 g) sliced fine green beans
  • 2¾ cups (245 g) bean sprouts, trimmed


  1. Heat the sunflower oil in a flameproof casserole dish.
  2. Add the chicken and cook for about 1 minute or until the meat is just turning white.
  3. Add the onion, capsicum, garlic and ginger, and cook over a moderate heat, stirring often, for 5–6 minutes or until the onion is softened but not browned.
  4. Add the carrots and water chestnuts.
  5. Pour in the stock and sherry, then heat until simmering, but not boiling rapidly.
  6. Cover and simmer for 10 minutes, stirring occasionally.
  7. Mix the cornflour and sugar to a smooth paste with the soy sauce, sesame oil and lemon zest and juice.
  8. Stir the cornflour mixture into the casserole and bring to the boil, still stirring.
  9. Add the green beans, cover the casserole and simmer gently for 2 minutes.
  10. Stir in the bean sprouts and simmer for a final 2 minutes.
  11. Serve at once, before the bean sprouts soften.

Serves 4
Preparation: 25 minutes
Cooking: about 30 minutes


Source: Soups & Casseroles
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