Saucy Lemon Chicken with Greens

cook 30 mins
  • 2 teaspoons sesame oil
  • 4 skinless chicken breast fillets
  • 1 red chilli, deseeded and chopped
  • finely grated rind of 1 lemon
  • 8 tablespoons lemon juice
  • 2 heads of pak choi, halved
  • 1 tablespoon cornflour, mixed to a paste with 2 tablespoons water
  • Heat the sesame oil in a large, heavy-based frying pan, add the chicken breasts and fry, turning once, for 5 minutes or until browned. Add the chilli to the pan with the lemon rind and juice. Cover and simmer for 15 minutes or until the chicken is cooked.
  • Meanwhile, steam or lightly cook the pak choi in a little lightly salted boiling water until just tender.
  • Remove the chicken from the pan and keep warm. Stir the cornflour paste into the pan juices and bring to the boil, stirring until thickened and adding a little water if the sauce is too thick. Serve the chicken with the pak choi and the lemon sauce poured over the top.
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