6/11 Lemon Chicken

LEMON CHICKEN

Cook	2 cup rice (see instructions or do your usual)
Microwave/ Cook	2 cup frozen peas
Into strips chop	500g chicken breast/ pieces.
Miix together	2 egg whites (save your yolks for carbonara) 1tsp minced ginger 1 clove crushed garlic
Add chicken to the egg white mix. Refrigerate for 1 hour. (Or not. I used to be able to plan an hour ahead pre-children but doesnt happen now!)
Heat oil in wok//fry pan. In small batches fry chicken until golden, and remove.
To a medium hot wok add	1 cup fresh lemon juice 1/4 cup sugar
Bring to the boil then thicken with	1 tbsp corn flour mixed with 2 tbsp water
Once thickened return chicken and stir to coat. Add cooked peas. Serve over rice.
Feeds 2 adults and 2 kids. Sometimes there’s left overs to negotiate over (i.e. he who does the dishes gets the yummy packed lunch)