Lemon Chicken (from the Times)

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Lemon chicken with coriander rice

Jill Dupleix: Fast food

A Chinese takeaway might be fast, but it doesn’t always taste fresh by the time you get it home. This modern version of lemon chicken is lighter, healthier and tangier than the traditional recipe – and it’s an absolute doddle to make.

Serves 4

For the chicken
2 tbsp honey
1 tsp sesame oil
4 chicken breasts

For the lemon sauce
2 tbsp lemon zest, cut into thin strips
2 tbsp ginger, finely shredded
200ml chicken or vegetable stock
1 tbsp sugar
½ tsp salt
1 tsp cornflour
2 tbsp soy sauce
2 tbsp lemon juice

To serve
Cooked rice
2 tbsp coriander leaves, roughly chopped

Heat the oven to 200C/400F/Gas Mark 6. Combine the honey and sesame oil in a bowl and coat the chicken with it. Bake on a foil-lined tray for 20 minutes, until tender.

To make the lemon sauce, put the zest, ginger, stock, sugar and salt in a pan. Bring to the boil, stirring constantly. Mix together the cornflour, soy sauce and lemon juice and add to the sauce, stirring until it thickens. Thickly slice the chicken and spoon over the sauce. Serve with rice tossed with coriander.

A BIT ON THE SIDE

For a snappy side dish, throw equal quantities of frozen peas and fresh mangetout into boiling salted water and simmer for 3 minutes. When cooked, drain, toss in soy sauce and sesame oil and serve.