This is a nice, easy recipe to go with some homemade fried rice. Just like having takeaway, but far cheaper and you know what ingredients are going into your food. Only downside is the washing up! Pack your chicken and fried rice and maybe some steamed greens in some containers for an evening ‘takeaway’ picnic on the beach.

As usual I don’t have a recipe, so I’ve tried to guestimate as well as I can the ingredient quantities. Taste the sauce as it cooks and adjust it to suit your own tastes. You could also toss through some steamed snow peas and capsicum to make it a little more healthy.

Ingredients

1 –2 chicken breasts, cut into bite sized cubes

cornflour to coat chicken

oil for shallow frying

1/2 cup of chicken stock

the juice of about 1/2 a lemon

1 tsp fresh ginger, grated

1 – 2 Tbsp honey

cornflour to thicken sauce

Method

  1. Coat chicken in cornflour and heat about an inch or two of oil in a pan.
  2. When the oil is quite hot, cook the chicken in small batches until golden brown.
  3. Meanwhile, bring the stock, lemon juice ginger and honey to the boil, then simmer for a minute or two. Stir in a small amount of cornflour that has been mixed with water to form a slurry to thicken the sauce and simmer until thickened slightly.
  4. Taste the sauce and add a little extra honey if it seems too sour (or a little extra lemon if it’s not sour enough).
  5. Serve the chicken hot with the sauce drizzled over the top.

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