Home > Recipes > Fakeaway recipes > Cheat’s lemon chicken

Cheat’s lemon chicken

Name: Cheat’s lemon chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 2
Cuisine: Chinese recipes
Ingredients: 1 tbsp groundnut oil; 2 free-range, skinless chicken breasts; 2 pak choi; A handful of roasted cashew nuts; 120g pack lemon stir-fry sauce; 1 tbsp runny honey; 250g pack ready-cooked basmati rice; 1 large free-range egg, whisked; A handful fresh coriander leaves; A squeeze of lemon juice

Published: 31 Mar 09
Updated: 18 Mar 24

Recreate a classic Chinese takeaway dish at home with this cheat’s recipe for lemon chicken for two, ready in less than 30 minutes.

Why not kick off your Saturday night Chinese takeaway with these quick homemade spring rolls?

Easy
April 2009

Test kitchen approved

Serves 2
Takes 10 min to make and 15 min to cook

Recreate a classic Chinese takeaway dish at home with this cheat’s recipe for lemon chicken for two, ready in less than 30 minutes.

Why not kick off your Saturday night Chinese takeaway with these quick homemade spring rolls?

Save recipe

Save

Save recipe Print

Rate

Ingredients

1 tbsp groundnut oil
2 free-range, skinless chicken breasts
2 pak choi
A handful of roasted cashew nuts
120g pack lemon stir-fry sauce
1 tbsp runny honey
250g pack ready-cooked basmati rice
1 large free-range egg, whisked
A handful fresh coriander leaves
A squeeze of lemon juice

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat groundnut oil in a wok or large frying pan. Slice the chicken breasts into strips. Season and stir-fry until browned.
Quarter the pak choi and stir-fry with the chicken until wilted. Add a handful roasted cashew nuts and pour over the lemon stir-fry sauce and runny honey and stir-fry until the chicken is cooked.
Meanwhile, heat a separate frying pan, add the ready-cooked basmati rice and fry until warmed through. Make a well in the centre and pour in the whisked egg. Cook a little, then scramble through the rice. Stir in a handful fresh coriander leaves, chopped, and a squeeze of lemon juice.