I’m not gonna lie… this recipe is fantastic! It’s from Slimming World’s A Taste of Asia book, and I’ve been meaning to try it for ages but never quite got round to it. Well more fool me!
Don’t get me wrong, it’s not exactly the same as Lemon Chicken from the takeaway, but it’s still amazing. I made it on a day that I was frustrated that my weight loss was slowing… it was meant to be cheat day, but I was so wound up at not losing any weight that week that I decided just to cook instead… and I was glad I did, as this was honestly better than any of the unhealthy options I had available on that night.
I can neither confirm or deny that I made it again three days later….
However, enough about me….. stop reading and get cooking!
450g Thinly Sliced Chicken Breast
3 large lemons (zest & juice only)
1 egg white
175ml Chicken Stock
1tsp granulated sweetener
3tbsp light soy sauce
2 garlic cloves, crushed
1 red chilli, finely chopped
It happened again. This was supposed to serve four – and will do so quite easily if they’re not as greedy as me. It served one.
1. Mix 1tbsp of the cornflour with the egg white, and season well with salt & pepper.
2. Add the chicken, thoroughly coat it, cover and chill in the fridge for 30 mins. We’ve been here before. It’s the chicken chilling, not you. You’re busy.
3. OK, maybe not that busy. Spray your wok with some frylight, and when the chicken’s done its thing, heat the wok to smoking point, over a high heat.
4. Take the wok off the heat, add the chicken, and stir it quickly so it doesn’t stick. Pop it on the heat again, and stir-fry for about 5 minutes. The chicken should turn white. Don’t forget the stir part of stir-fry.
5. Put the chicken on a plate, and give the wok a quick wipe with some kitchen towel, before re-spraying with frylight.
6. Mix together the last tbsp of cornflour with the lemon juice, finely grated zest, sweetener, stock, garlic, chilli, and soy sauce. Add it to the wok, and bring to the boil, stirring constantly.
7. Let it simmer for a few minutes, return the chicken to the wok, and turn the heat down to medium.
8. Let it do its thing for about 5 or 6 minutes, making sure the chicken is well-coated in the sauce, and then serve with some rice.
It’s an emphatic return to fighting form for ASDA with a cracking £9.75 to take first place. And would you Adam & Eve that Sainsburys have pulled out some cracking individual prices to muster up a very competitive second place at £10.15.
Tesco could only manage a lethargic third at £10.65 but still managed to trump Morrisons’ less than impressive £10.82.
You could probably do this without the first tbsp of cornflour (but it’s probably better with it)!
I’d imagine pork or turkey could work if you wanted to change the meat, but I’m not sure I’d venture towards lamb or beef. Quorn could work well if you wanted a veggie version.
I’ve called this zingy for a reason… because it’s hella zingy… to the nth degree of wowzer. If it’s too much for you, maybe do without one of the lemons (you may need to replace the missing liquid with some water, though, to make sure you get enough sauce).
You could maybe mix up the citrus a little. Lime may be a little tart, but Orange could possibly work.
Because I ate it all to myself, it didn’t need any bulking up, but you could add some peppers in there, and nice sweet chunky onion! Perhaps some small broccoli florets would be good.
Adjust the chilli heat to your liking. Take out the chilli entirely, or add some additional chilli flakes.
Finally, I suggested serving this with rice, but noodles could work equally as well. It’s a fat club recipe, but if you can spare it (or you’re not on a diet at all) go all out and allow yourself some prawn crackers!
As I said, this is a Slimming World recipe. I normally tweak things a little before I blog them, but this one is more or less straight from the book.