Ditch the take away and create your own feast tonight.
Lemon chicken :
Place the chicken into a bowl, mix the soy sauce, honey and cornflour together in a separate bowl then pour over the chicken. Toss to coat then set aside while you prepare all the vegetables.
Mix the lemon zest, juice and chicken stock together.
Heat a wok or frying pan until hot then add the groundnut oil. Add the sherry to the chicken and stir through, then add to the hot wok and stir fry for 2 minutes until just sealed.
Add the chilli, garlic and ginger and the lemon and chicken stock and bring to the boil, stirring well. Reduce the heat to a simmer and cook for 4-5 minutes until the chicken is cooked through and the sauce thickened.
Add the spring onions at the last minute, mix once more then serve.
Mix the squid, sesame oil, soy and mirin together in a bowl and set aside for 5 minutes.
Heat a frying pan or wok until hot, add the groundnut oil and when it’s shimmering, add the ginger, garlic and chilli and stir fry for 2 minutes until just softened. Add the marinaded squid and black beans and stir fry for 2-3 minutes over a high heat.
Add the chicken stock and sherry, spring onion and coriander, stir well then simmer for another couple of minutes until the squid is cooked through. Spoon into a serving bowl.
Stir fried rice :
Heat a frying pan or wok until hot, add the groundnut oil and when it’s shimmering, add the rice and stir fry for 1 minute before adding the spring onions, coriander, soy and sesame oil. Stir fry for 2-3 minutes until piping hot through then tip into a serving bowl.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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