Easy Lemon Chicken

by Barry Lewis

Prep time
5 mins
Cook time
10 mins


3 chicken fillets , cut into strips
1 lemon
1 tbsp sugar
cube of ginger
1tbsp cornflour (add a little water to this during steps)
250g (8.5 Ounces) frozen green and soya beans
250ml (1 cup) water
1 sheet medium egg noodles
1 red chilli, chopped and de-seeded
4 spring onions
Soy sauce

I have had loads of requests recently for making homemade fast food or homemade takeaway recipes, one of my personal favourites from the Chinese takeaway is lemon chicken, and this simple recipe is made up of minimal ingredients that you can make from scratch in just 15 minutes.

Start of for the lemon sauce by thickening up the cornflour with a little water until it becomes a stiff paste like texture, it will be hard to move in the bowl and feel odd!

Cook the chicken fillets in the pan with a little oil until lightly golden brown then rest to one side on the kitchen towel. Keep the pan warm, turn it to a low though and add in the jug of water, the juice and zest of the lemon and also grate in the ginger, mix through and then push in the cornflour mixture you made at the start. Over a low flame once it starts to bubble add in the cooked chicken and stir to coat. It will thicken considerably, so give the chicken a good cover. So long as you keep your flame low you can leave the chicken in here to warm.

In a separate pan with boiling water cook the noodles and add in the frozen vegetables and spring onion, cook for 5 minutes then drain off. Place into a bowl and mix well giving a little dash of soy sauce.

Serve the noodles and veg in a bowl with the lemon coated chicken strips on top and chopped chilli sprinkled over, absolutely gorgeous!

For more poultry inspired dishes, check out the chicken recipes section.