Lemon Chicken
700g chicken breast fillets
1/3 cup lemon juice
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
2 gloves garlic, crushed
2 tablespoons peanut oil
250g dried thin egg noodles
1 medium brown onion, sliced thinly1
medium red capsicum, sliced thinly
1 trimmed stick celery, sliced thinly
4 shallots, sliced thinly
1/3 cup firmly packed fresh coriander
Lemon Sauce:
1 teaspoon cornflour
2 teaspoons finely grated lemon rind
1/3 cup lemon juice
2 cups (500ml) chicken stock
1/4 cup honey
1 teaspoon sambal oelek
1. Cut chicken into thin, even slices; place in large bowl containing blended lemon juice, sugar, ginger, garlic and 1 tablespoon of the oil. Mix well to coat chicken in marinade. Cover; refrigerate until required.
2. Just before serving, cook noodles in large saucepan of boiling water, uncovered, until just tender; drain.
3. Heat remaining oil in heated large wok or frying pan; stir-fry chicken mixture, in batches, until browned and almost cooked through. Remove chicken, add brown onion, capsicum, celery and shallots to wok; stir-fry over high heat until vegetables are just browned.
4. Return chicken mixture to wok. Add lemon sauce and noodles; stir-fry over high heat, tossing, until sauce mixture just boils and thickens slightly. Remove from heat; stir in coriander. Serve immediately.
Lemon sauce: Blend cornflour with rind and a little of the juice by whisking together in a small bowl or jug until smooth. Stir in remaining juice, stock, honey and sambal oelek; whisk to combine.