This week I cooked my Lemon & Five Spice Chicken. It is such a tasty recipe and a fantastic way to get kids to eat a lot of vegetables in one sitting. I’m publishing this recipe again as I have had the chance to take a photo to accompany it. In this picture I served the meal with brown rice to add even more nutritional value. I hope you enjoy this recipe!
- 3 tbsp Cornflour
- 2 tsp Five Spice
- 1/2 tsp Ground Ginger
- 4 sliced chicken breasts
- 1 tbsp oil
- 2 Spring Onion, sliced
- 2 Celery Stalks, sliced
- 1 Pepper, sliced
- 2 Carrots, sliced
- 50g Green Beans
- 100g Peas
- 50ml lemon juice
- 1tbsp soy sauce
- 400 ml liquid (chicken stock, wine, water or a combination of these)
- 2 tbsp runny honey
1. Pour cornflour, five spice and ginger into a large bowl, add the chicken and stir until coated.
2. Heat oil in a large frying pan, add the chicken and keep it moving until coloured.
3. Put all the sliced vegetables in with the chicken and stir for a few minutes.
4. Add all of the liquid ingredients and stir again. Place a lid on the frying pan (or a plate).
5. Turn the heat to lowest setting and cook for 20 minutes or until chicken is cooked all the way through.
Rice or noodles, top with fresh coriander.
5 A Day Addition:
This meal is already full of tasty veg, but if you want more, try broccoli florets or baby sweetcorn.
Ways to Speed up this Meal
– Substitute the chicken for cooked prawns as they take only moments to cook. This means you can miss out the whole of step 1 and 2, just heat oil in a pan and then add the spices along with the vegetables. You can add the prawns to the pan a few minutes before serving.
– I buy frozen tiger prawns from Iceland (the supermarket). They are not expensive and are surprisingly juicy.
– Opt to serve with rice noodles they normally take around 3 minutes to cook, now that’s fast food!