(Based on SW “A taste of Asia”)
Serves 2
¼ tsp Chilli flakes
1 Egg (ff)
1 tsp Garlic salt
1 tsp Turmeric (for colouring)
1 tbsp. Sweetener
1 tbsp. Cornflour or “Carrs sauce flour” (3.5 syns/2=1.75 syns per person)
2 lemons, washed, zested & juiced (ss) (sff)
2 tbsp. light soy sauce
100g Long grain rice (ff)
125mL Chicken stock
250g Chicken breast, cut into strips (ff)
S & P
1 Spring onion, finely sliced (s) (sff)
1 Chilli, de-seeded & finely sliced (s) (sff)
Cook the rice as per the instructions on the packaging.
Mix the egg with the turmeric & ½ tbsp. of the cornflour in a small glass bowl, season with salt & pepper, add the chicken, mix well & cover, chill in the fridge for at least 30 mins.
Spray a wok with frylight, heat up and cook the chicken on a high heat, stirring all the time until cooked, remove from the pan, keep warm, clean the wok & spray with frylight.
Mix the remaining cornflour with the lemon zest, juice, stock, sweetener, soy sauce, garlic salt & chilli flakes. Add to the hot wok & bring to the boil, add the chicken, keep stirring until the sauce has thickened & the chicken is coated. Plate up with rice & garnish.
Credit: Pete’s Recipe Book