Lemony Chicken

May 13, 2010

Few events happened in the last 10 days... computer just gave up on me, previous ADSL provider made a 'boo-boo', Miss E went on her 5 days school camp to Ningaloo Reef and had fun snorkelling and swimming (and here I was worried about her all the time...I know I am being silly!!!). But its all good now...

And I am back in my kitchen....

  • 700-800g chicken breast - thinly sliced
  • 3 egg white
  • 2 tablespoon corn flour
  • oil for frying
Mix the egg white with cornflour in a bowl until cornflour dissolved. Mix in the chicken slices. Heat up oil in the wok and fry the chicken pieces by batches until golden in colour. Put aside.
  • 1/2 cup of lemon juice
  • 1/4 cup of water
  • 2 tablespoon of cornflour
  • 1 cube Maggi chicken stock
  • 1 1/2 tablespoon sugar
  • 2 tablespoon honey
Dissolve the cornflour in water. Add in sugar, honey, lemon juice and stock. Stir on low fire until thickened.

Drain the oil and use the same wok... and re-fry the chicken pieces until heated thoroughly. Pour the lemon sauce and stir until all are well coated.. Serve with steamed rice and steam vegetables.~Janelle's cookbook


  1. Lots been going on in your side...:-) I bet Miss E missed your food during her camping!
    Cool to see you back to the kitchen. The tangy lemony chicken looks so appetizing!

  2. Angie,
    She ate like she never had food all week... her comment was 'beautiful place but yucky food!!' Spoilt child... :)