Submitted by Karen Coello.
Serves 4. Preparation 20 mins.
Ingredients:
- 1 large lemon, juiced
- 1 tbsp sherry or Chinese rice wine (optional)
- 1 tbsp soy sauce
- 2 tbsp honey
- ¼ cup plain flour
- 400 g to 500 g chicken fillets sliced in 3 or 4 pieces (or use chicken tenderloins)
Method:
- Combine lemon juice, rice wine, soy sauce and honey in a small saucepan over medium heat. Cook, stirring, for a few minutes or until marinade comes to the boil. Set aside to cool slightly.
- If time permits marinate chicken in half of the marinade for up to an hour.
- Set aside remaining mixture.
- Drain chicken, discarding marinade, and lightly coat chicken in flour shaking off the excess. Heat some oil in a non-stick frypan over medium heat.
- Add chicken and cook a few minutes until almost cooked through. Reduce heat to low.
- Combine reserved marinade with 2 tbsp cold water. Pour over the chicken, cover and simmer for 5 to 10 minutes or until sauce is thick and chicken cooked through.
- Allow to rest for a few minutes before serving.
Kaz says:
It’s easy, fast and tasty! I don’t usually marinate the chicken and so use all the marinade mix to make the sauce. However, if you do marinate the
chicken it gives it a lovely silky texture. The other thing I have started doing is subsituting almond meal for the flour.
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