Lemon and Honey Chicken

1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
400g chicken breast fillets, thinly sliced
1 tablespoon peanut or canola oil
1 ½ tablespoon honey
¼ cup lemon juice
3 teaspoons soy sauce, extra
½ teaspoon sesame oil
2 green onions, sliced diagonally
1 tablespoon chopped coriander

Place the soy sauce and rice wine in a bowl and add the chicken. Toss to coat. Cover and chill for 10 minutes.

Heat the oil in a wok or large frying pan over medium-high heat. Add the chicken in batches and stir-fry for 3-4 minutes until golden brown. Remove and keep warm. 

Combine the honey, lemon juice, soy sauce and sesame oil.

Return the chicken to the pan, add the honey mixture and stir-fry for 2-3 minutes. Add the green onions and toss until combined. Sprinkle with coriander and serve with rice or steamed Asian greens such choy sum or gai laan.

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Midwest Foods Dubbo