Lemon Chicken

Method

1. Cook rice according to packet instructions. Beat egg and soy sauce together in a large bowl, add chicken, gently mix to coat. Cover and set aside to marinate.
2. Heat oven to 200oC bake or 180oC fan bake and prepare a baking tray by greasing it with oil.
3. Once the oven is hot, dip and coat chicken pieces in cornflour, shake off any excess flour and place on the baking tray in a single layer. Bake for 10-15 minutes or until cooked through and slightly browned.

Sticky lemon sauce

• Combine the lemon juice, water, soy sauce and honey in a bowl. Heat oil in a saucepan on the stove over medium high heat, add garlic and fry for a few seconds until golden. Carefully pour the lemon mixture into the saucepan and bring to a gentle simmer. Test taste, adding more seasoning ingredients if needed. While stirring, gradually pour in the cornflour mix and continue stirring until thickened. Turn off heat and set aside.

Ginger stir fried veges

• Heat oil in a large frying pan or wok over high heat, sauté onion and cook until slightly softened, add ginger and fry for 1-2 minutes or until fragrant. Add remaining veges and stir fry until cooked to your liking.

To serve

• Place cooked chicken in a large bowl and pour the sauce over top, toss to coat. Serve sticky lemon chicken with rice and ginger stir fried veges.