This sauce is great with stir-fries of chicken or seafood.
Lemon sauce
| 1 | Lemon, grated rind (Main) |
| ¼ cup | Lemon juice |
| ¼ cup | Chicken stock |
| 2 Tbsp | Light soy sauce |
| 2 Tbsp | Sugar |
| 1 Tbsp | Cornflour |
Chicken
| 2 Tbsp | Canola oil |
| 500 g | Chicken, skinned and boned, thinly sliced (Main) |
| 1 | Yellow pepper, seeded amd thinly sliced |
| 2 | Spring onions, diagonally sliced |
| 4 cups | Cooked rice (Main) |
| 1 | Lemon, sliced |
Directions
- Combine the sauce ingredients.
- Heat the oil in a wok or frying pan. Season the chicken. Stir-fry in batches until just cooked. Remove to one side.
- Stir-fry the pepper and spring onions, until crisp-tender. Whisk the sauce ingredients to combine again and add to the wok stirring, until thickened.
- Return the chicken to the pan and heat through.
- Great served on rice topped with a twist of lemon.