Wednesday, 11 September 2013

Chinese Lemon Chicken

A fake away to be proud of! This dish is light and refreshing with a kick and a lot less syns than from a Chinese Restaurant, and taste so much better too!

The whole dish is only 5 syns on extra easy.


1 level tbsp potato flour (3 syns)
2 large skinless and boneless chicken breasts sliced
1 tbsp shaoxing rice wine (1 syn)
1 red pepper diced
1 yellow pepper diced
8 oz oriental mushrooms
1 cup edamame beans
1 onion chopped
juice of 1 lemon
200ml chicken stock
1 tsp sweetener
3 tbsp light soy sauce
1 garlic clove grated
1 red chilli finely chopped
1 inch ginger grated
1 tbsp chilli sauce (1 syn)


Mix the sliced chicken with the potato flour and season.
To make the sauce mix together the lemon juice, chicken stock, sweetener, soy sauce, garlic, chilli, ginger and chilli sauce.
In a hot wok sprayed with frylight stir fry the chicken until it turns opaque then pour over the rice wine and stir fry until liquid has gone, add the onion, peppers and mushrooms and stir fry for 1 minute. Pour in the sauce and bring to a boil then simmer until the sauce has thickened and the chicken is cooked through.
Serve with egg fried rice.


  1. Do you have a recipe for that good looking Fried Rice in the photo? I'm making this tonight with noodles!! :)

  2. The fried rice is easy, just cook up some rice, and set aside. whisk up an egg and pour it into a hot sprayed wok, swirl it around to make a thin omelette like a thin pancake, toss it and remove from pan chop into pieces. Spray the wok with more frylight and add the rice, stir-fry it for a minute or two, then pour in 1 tsp light soy sauce and 1 tsp dark soy sauce stir through, then stir the chopped egg back in and serve.