Lemon Pepper Chicken Recipe
A warming takeout-style meal of chicken pieces with a crispy coating in a tangy lemon and pepper sauce. Served up with stir fried noodles.
Servings: 4
Ingredients
Chicken:
- 4 chicken breasts about 600g/1.3lbs, chopped into bitesize chunks
- 3 tbsp cornflour (cornstarch in USA)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- Spray oil (I use about 15ml/1 tbsp altogether) I use avocado, but rapeseed or sunflower are also good
Sauce:
- 2 cloves garlic peeled and minced
- 1 tsp ginger paste
- 1 tsp black pepper (use half if you don't want too much peppery heat)
- 60 ml (4 tbsp) low sodium soy sauce dark if possible, but use standard low sodium if you can't find it)
- 80 ml (1/3 cup) fresh lemon juice
- 2 tbsp cornflour (cornstarch in USA)
- 5 tbsp sugar
- 360 ml (1 1/2 cups) chicken stock
Noodles:
- Spray oil (a couple of short bursts - about 3 ml)
- 1 tsp sesame oil
- 6 spring onions (scallions) sliced into 1 inch strips
- 2 cloves garlic peeled and minced
- 1 tsp minced ginger
- 600 g fresh egg noodles (Chinese-style noodles)
- 3 tbsp low sodium soy sauce
- ¼ tsp white pepper
To serve:
- 1 pinch black pepper
- 2 spring onions (scallions) sliced
- 1 tsp sesame seeds
- 1 lemon sliced into thin rounds
Instructions
- Place the cornflour, salt, pepper and garlic powder in a shallow bowl and mix together.3 tbsp cornflour (cornstarch in USA), 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder
- Dredge the chicken pieces in the cornflour mixture to fully coat.4 chicken breasts
- Heat a large frying pan (skillet) over a medium-high heat and spray with spray oil.Spray oil (I use about 15ml/1 tbsp altogether)
- Add the chicken breasts, and cook for 8-10 minutes, turning often, until golden brown and cooked all the way through.
- While the chicken is cooking, mix the sauce. Add the garlic, ginger, pepper, soy sauce, lemon juice, cornflour (cornstarch) and sugar to a bowl or jug and mix together. Once the cornflour is absorbed, stir in the chicken stock. Put to one side.2 cloves garlic, 1 tsp ginger paste, 1 tsp black pepper, 60 ml (4 tbsp) low sodium soy sauce, 80 ml (1/3 cup) fresh lemon juice, 2 tbsp cornflour (cornstarch in USA), 5 tbsp sugar, 360 ml (1 1/2 cups) chicken stock
- When the chicken is cooked, remove from the pan and place in a bowl.
- Next, cook the noodles. Heat a seperate frying pan or wok over a medium heat. Add a spray of spray oil and the sesame oil. Then add the spring onions, garlic and ginger and stir fry for 30 seconds.Spray oil, 1 tsp sesame oil, 6 spring onions (scallions), 2 cloves garlic, 1 tsp minced ginger
- Add the egg noodles, soy sauce and white pepper and toss together. Heat for 3-4 minutes, tossing everything together regularly, until the noodles are hot. Turn the heat down to very low (or turn off the heat and place some foil over the top) to keep the noodles warm while you finish the chicken.600 g fresh egg noodles (Chinese-style noodles), 3 tbsp low sodium soy sauce, 1/4 tsp white pepper
- Add the sauce to the pan you cooked the chicken in and bubble for 2 minutes, stirring often, until thickened.
- Add the chicken back to the pan and heat for a minute or two, stirring to coat the chicken, until the chicken is hot.
- Serve the chicken with the noodles, topped with spring onions, black pepper and sesame seeds. Decorate with lemon slices if you like.1 pinch black pepper, 2 spring onions (scallions), 1 tsp sesame seeds, 1 lemon
Notes
Nutritional information is approximate, per serving (this recipe serves 4)
Nutrition
Calories: 565kcal | Carbohydrates: 66g | Protein: 41g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 96mg | Sodium: 2372mg | Fiber: 4g | Sugar: 18g
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