For 2 (for 4)
Chicken Thighs: 1 pack (2 packs)
Cornflour: 2 pods (4 pods)
Soy Sauce: 4 sachets (8 sachets)
Crushed Garlic: 1 sachet (2 sachets)
Green Beans: 2 packs (4 packs)
Chicken Stock Pot: ½ (1)
Lemon: 2 (4)
Garlic Clove: 1 (2)
Sesame Seeds: 1 pod (2 pods)
Jasmine Rice: 1 bag (2 bags)
Per serving: Energy (kcal) 744 Fat 16g of which saturates 4g Carbohydrates 87g of which sugars 6g Protein 61g Salt 0.409g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
A popular staple of Chinese restaurants over here, lemon chicken has had trouble defending itself against accusations of inauthenticity and pandering to British tastes. And to that we say, first of all, that it’s a bright, fresh take on the sweet-sour flavour mix. Second of all, the dish likely originated in the cha chaan teng (humble ‘tea restaurants’) of Hong Kong, and can still be found in a few of the city’s favourite local haunts. The key to a good lemon chicken is not to overdo it: it’s all about the balance of the lemon’s acidity with a reasonable sprinkle of sugar, both supporting, rather than overpowering, the chicken’s inherent savouriness.
Preparation time:For 2 - 30 minsFor 4 - 35 mins
Cooking time:For 2 - 30 minsFor 4 - 35 mins