Chinese Lemon Chicken
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
300 g/1012 oz skinless, boneless chicken breast chopped fresh herbs, to garnish FOR THE MARINADE 150 ml/5 fl oz freshly squeezed lemon juice 1 tbsp light soy sauce 1 tbsp cornflour.
1 Lightly rinse the chicken and pat dry with kitchen paper. Cut into bite-sized cubes and place in a shallow dish. 2 Mix the lemon juice and soy sauce together in a bowl. Put the cornflour in another bowl and stir in the lemon and soy mixture to form a paste. Spread over the chicken and leave to marinate for 15 minutes. 3 Heat a non-stick frying pan and add the chicken and marinade. Cook, stirring, for 10–12 minutes, or until the chicken is thoroughly cooked. Transfer to 4 serving plates, pour over the sauce and serve, garnished with fresh herbs.
calories per portion 96