Now that I’m off on maternity leave I’ve been enjoying having the time to cook a nice dinner. As opposed to rushing in and making the quickest and easiest thing I’ve had the chance to go through my recipe books and make some nice meals. An old favourite that I’ve been making is home-made lemon chicken, and it’s much lower in fat than it’s take away alternative.
It’s quick and easy to make, I usually do this by eye so all measurements are approximate.
Take two chicken breasts, wrap in cling film and give them a bash with a rolling-pin. Cut into thin strips. Zest and juice one lemon.Pour zest and juice into a bowl and add a table-spoon of low salt soya sauce. Add the chicken to the bowl and mix in a table-spoon of cornflour or plain flour. Leave to marinade for a couple of hours. Juice and zest another lemon and leave to the side (keep the lemon as well). After a couple of hours get a non stick pan add a splash of oil and a splash of soya sauce, add the strips of chicken allow to cook for around 30 secs to a minute and then turn over. Once both sides have browned add a chick stock cube and around 200 mls of water and the lemon juice and zest. Also add the left over lemons to the pan, bring to the boil and then turn down to a simmer. Simmer for about twenty minutes. If it looks dry add some more water. Serve with either rice or noodles.
I’m sure I’ll get bored with the cooking nice meals soon but hopefully I’ll manage to try some more new recipes until then.