Quick Lemon Chicken

Quick Lemon Chicken


2 people made this

I love eating the Healthy Choice Lemon Chicken dinners and decided to adapt the recipe so I can cook it at home whenever I want. I put together this recipe and it was perfect first time. The lemon is so fresh and by adding a little zest it really put a zing into it. For such a simple dish I think it is very impressive and I would be proud to serve it at a dinner party. Hope you enjoy it too.

Serves: 4 

  • 350g Chicken breast diced
  • 2 Egg whites
  • 1/2 cup Cornflour
  • 2 cups Jasmine Rice
  • 1/2 Red Capsicum
  • 1/2 Green Capsicum
  • 1 bunch Bok Choy
  • 3 tbspns Vegetable Oil
  • 1 tspn Kecap Manis
  • 2 tbspn Cornflour
  • 2 tbspn Water
  • 1 cup Chicken stock
  • 2/3 cup Lemon Juice
  • 1/2 tspn Lemon zest
  • 2 tbspn Honey

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Whisk egg whites till frothy, dip chicken and then coat in cornflour.
  2. Heat oil in wok and fry chicken till crisp and cooked.
  3. Remove the chicken to drain on shallow plate on kitchen towel, leaving a small amount of oil in the wok.
  4. Add the vegetables to the wok and quickly stir fry until just tender, add the kecap manis, fry a little longer, turn off the heat.
  5. Mix the 2 tbspn cornflour with 2 tbspn water in saucepan, add the lemon juice, honey and chicken stock, stir over medium heat continuously until thickened.
  6. Add the chicken to the lemon sauce, stir to coat thoroughly.
  7. In large bowls place generous serving of rice, then a layer of vegetables, and lastly place the lemon sauce and chicken mixture on top.

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Reviews (1)


Thanks so much I have spent a lot of time trying to get a tangy lemon sauce this is perfect! Added a bit more honey for the kids but great - 27 Jun 2014

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