1/2 cup vegetable stock or water
1/4 cup lemon juice
1 Tbsp cornflour
2 tsp apple juice or dry sherry
2 tsp light soy sauce
1 tsp chilli sauce
1 chicken stock cube, crushed
2 Tbsp MCT Oil
400 g skinless chicken breasts, cut into thin strips (all fat removed)
2 clove garlic, crushed
4 cup cut up fresh vegetables such as spring onions, fresh mushrooms, carrots, red capsicum,
broccoli florets, snow peas and celery
2 Tbsp Sugar
For Lemon Sauce: Combine vegetable stock, lemon juice, cornflour, apple juice, soy sauce,
chilli sauce and chicken stock cube in a small bowl until smooth. Set aside.
Heat oil in wok or heavy frying pan over medium heat. Cook and stir chicken and garlic until
chicken is no longer pink, about 10 minutes.
Remove from pan; keep warm. Add vegetable. Cook and stir about 3 minutes or until heated
through.
Return chicken to pan; add Lemon Sauce. Cook until sauce is thickened and bubbling. Stir in
sugar and serve.
1/4 cup lemon juice
1 Tbsp cornflour
2 tsp apple juice or dry sherry
2 tsp light soy sauce
1 tsp chilli sauce
1 chicken stock cube, crushed
2 Tbsp MCT Oil
400 g skinless chicken breasts, cut into thin strips (all fat removed)
2 clove garlic, crushed
4 cup cut up fresh vegetables such as spring onions, fresh mushrooms, carrots, red capsicum,
broccoli florets, snow peas and celery
2 Tbsp Sugar
For Lemon Sauce: Combine vegetable stock, lemon juice, cornflour, apple juice, soy sauce,
chilli sauce and chicken stock cube in a small bowl until smooth. Set aside.
Heat oil in wok or heavy frying pan over medium heat. Cook and stir chicken and garlic until
chicken is no longer pink, about 10 minutes.
Remove from pan; keep warm. Add vegetable. Cook and stir about 3 minutes or until heated
through.
Return chicken to pan; add Lemon Sauce. Cook until sauce is thickened and bubbling. Stir in
sugar and serve.
Little Leakers
Lemon Chicken Stir-Fry