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Warm Lemon Chicken Salad
By Andy | August 30, 2009
Warm Lemon Chicken Salad
Serves 4
Prep time : 8 minutes
Cooking time : 20 minutes
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Ingredients
1 large lemon, juiced.
2 tablespoons Chinese rice wine.
1 tablespoon light soy sauce.
2 tablespoons honey.
650 grams chicken breast fillets.
1/4 cup plain flour.
2 tablespoons vegetable oil.
100 grams baby Asian greens.
1 cup beansprouts.
2 green onions, sliced thinly.
1 small carrot, sliced into long thin sticks.
Method
Place a small saucepan over medium heat and add 1/3 cup lemon juice, rice wine, soy sauce and honey.
Cook until marinade comes to the boil, and then set to one side to cool.
Place chicken into a shallow glass or ceramic dish and pour over 1/2 the cooled marinade.
Turn to coat and chill for 1 hour.
Drain chicken and discard marinade.
Lightly toss chicken in flour, shaking off excess.
Place a frying pan over medium heat and add oil.
Cook chicken for 4 minutes each side, until almost cooked through.
Reduce heat to low and add remaining marinade and 2 tablespoons cold water.
Cover pan and allow to simmer for 10 minutes. Sauce should thicken and chicken should be cooked through.
Remove to a warmed plate, cover with foil and allow to rest for 5 minutes.
Make salad.
Serving
Serve chicken in thick slices over salad and drizzle over sauce.
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Topics: Chicken & Other Poultry | No Comments »
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