B00CU1W244_EBOK

lemon chicken
COOK 25 mins
proach to sweet and sour chicken, this dish is zesty,
nd packed with flavour. Serve this with any steamed
you like: try carrot, cauliflower, broccoli, snowpeas
icken pieces all over with 2 teaspoons of the turmeric.
ge frying pan over medium–high heat and spray with
l. Working in batches, cook the chicken for 2–3 minutes
ed on all sides. Remove the chicken and set aside.
e pan, add the peanut or vegetable oil and mustard
cook until the seeds begin to pop, then add the onion,
inger and cook for 2 minutes until fragrant. Add the
stick, cloves and remaining turmeric and cook for
ore. Add the stock, lemon zest and juice and the
nd bring to the boil. Season to taste with salt and
en return the chicken to the pan. Stir to combine, then
heat to low and simmer, covered, for 10–12 minutes
icken is cooked through. Transfer the chicken to a
a slotted spoon and cover to keep warm. Increase the
h and boil the sauce, uncovered, for 2–3 minutes until
and reduced.
, steam or boil the Chinese broccoli for 3–4 minutes
nder, then drain.
ivide the Chinese broccoli among four plates,