Pete's Food Blog

13. Sep, 2021

Lemon chicken with rice and Teriyaki sauce

Ingredients:

400 g of skinless and boneless chicken (or Vegan substitute)

6 tbl lemon juice

3 tbl corn starch (this product varies imensely so try less at first)

2 tbl of honey

2 tbl soy sauce

225 ml of chicken or vegetable stock

1 carrot julienned

1 sweet red pepper julienned

1 medium sized onion, thinly sliced

Method:

Place the chicken in a baking dish, sprinkle with salt and pepper and a drizzle of olive oil. Seal well with foil and bake at 200°C for 28 minutes - or until cooked through.

Mix the cornflour into a paste with a drop of water.

Bring the lemon juice, honey, soy sauce and stock to a boil. Reduce to a simmer and stir in the cornstarch paste.

Add the remainder of the ingredients to the sauce and continue to simmer until the sauce reduces to a coating consistency and the chicken is ready to come out of the oven.

Cut the chicken into 1cm thick pieces, remove the sauce from the heat and stir in the chicken.

Serve with rice here or spicy potatoes Link

and homemade Teriyaki sauce.