B00CU1W244_EBOK

ngy lemon chicken
15 mins COOK 25 mins
resh approach to sweet and sour chicken, this dish is zesty,
rant and packed with flavour. Serve this with any steamed
etables you like: try carrot, cauliflower, broccoli, snowpeas
reen beans.
t the chicken pieces all over with 2 teaspoons of the turmeric.
ce a large frying pan over medium–high heat and spray with
king oil. Working in batches, cook the chicken for 2–3 minutes
il browned on all sides. Remove the chicken and set aside.
he same pan, add the peanut or vegetable oil and mustard
ds and cook until the seeds begin to pop, then add the onion,
li and ginger and cook for 2 minutes until fragrant. Add the
amon stick, cloves and remaining turmeric and cook for
inute more. Add the stock, lemon zest and juice and the
anas and bring to the boil. Season to taste with salt and
per, then return the chicken to the pan. Stir to combine, then
uce the heat to low and simmer, covered, for 10–12 minutes
il the chicken is cooked through. Transfer the chicken to a
te with a slotted spoon and cover to keep warm. Increase the
t to high and boil the sauce, uncovered, for 2–3 minutes until
kened and reduced.
nwhile, steam or boil the Chinese broccoli for 3–4 minutes
il just tender, then drain.
erve, divide the Chinese broccoli among four plates,