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Easy Lemon chicken
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5 from 2 votes

Easy Lemon Chicken with Egg Fried Rice

Delicious & easy Lemon Chicken with Egg Fried Rice, the perfect family supper
Course Main
Cuisine Chinese
Keyword Chinese, easy lemon chicken, fakeaway, Lemon Chicken
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 485kcal

Ingredients

  • Lemon Sauce
  • 300 ml Water
  • Chicken Stock cube
  • 1 1/2 tablespoons Caster sugar
  • 3 Lemons - zest and juiced 3 for very lemony
  • Salt & Black pepper
  • 1 tablespoon Cornflour
  • 2 tablespoons cold Water
  • Chicken
  • 1 tablespoon Olive Oil
  • 2 Cloves Garlic - crushed or squirt of chilled Garlic
  • 1 teaspoon grated Ginger or squirt chilled Ginger
  • 4 Chicken Breasts sliced into long strips
  • Egg Fried Rice
  • 1 tablespoon Olive Oil
  • Squirt chilled Ginger
  • Squirt of chilled Garlic or 1 Clove, peeled & minced
  • Bunch Spring Onions chopped reserve tops for garnish
  • 1/2 Red Pepper deseeded & chopped
  • 1/2 Yellow Pepper deseeded & chopped
  • 6 Mushrooms - chopped
  • 50 g frozen Peas
  • 200 gram Rice - boiled I use Basmati
  • 1 Egg

Instructions

  • Preheat oven 220C/430F/Gas 7
  • Make Sauce
  • In a small pan heat the water, stock cube, sugar, Lemon juice & zest , salt & pepper and bring to the boil.
  • Simmer for approx. 5 minutes
  • In a small bowl mix cornflour with water , tip into the sauce and stir until thickened - remove from the heat, pour into a medium ovenproof dish
  • Chicken
  • In a large frying pan add the olive oil, garlic & ginger, then fry chicken strips over a high heat for approx. 7 minutes - just on one side to get a good golden colour,  place brown side up in the sauce.
  • Bake in the preheated oven for 20 minutes.
  • Rice
  • In the same frying pan add a little more oil, ginger and garlic and fry the spring onions, diced peppers, chopped mushrooms for 5 minutes, then add the garden peas and fry for further 2 minutes .
  • Add the cooked rice, stir and heat until sizzling, season.
  • Add egg and stir throughout the rice until cooked.
  • Remove the chicken from oven and garnish with the reserved spring onion tops
  • Serve with the egg fried rice

Notes

*** All nutritional information is approximate and intended as a guide 

Nutrition

Calories: 485kcal | Carbohydrates: 36g | Protein: 54g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 292mg | Potassium: 1215mg | Fiber: 5g | Sugar: 9g | Vitamin A: 986IU | Vitamin C: 102mg | Calcium: 73mg | Iron: 2mg