Ditch the take away and create your own feast tonight.


  • Lemon chicken

  • 400g/14oz boneless skinless chicken breast, cut into strips

  • 2 tbsp light soy sauce

  • 1 tbsp honey

  • 2 tbsp corn flour

  • 1 tbsp dry sherry

  • 2 lemons, zested and juiced

  • 75ml/3floz chicken stock

  • 1 tsp groundnut oil

  • 1 red chilli, finely chopped

  • 3 garlic cloves, finely sliced

  • 2cm/ 3/4 “ piece ginger, peeled and finely grated

  • 3 spring onions, finely sliced

  • Squid

  • 300g/11oz squid, cleaned and cut into strips

  • 1 tsp sesame oil

  • 1 tbsp soy sauce

  • 1 tbsp mirin

  • 2 tbsp groundnut oil

  • 3cm/11/2 ” piece ginger, peeled and finely chopped

  • 2 garlic cloves, finely chopped

  • 2 red chillies, finely chopped

  • 40g/11/2 oz black beans, rinsed, drained and roughly chopped

  • 50-75ml/2-3floz chicken stock

  • 2 tbsp dry sherry or shaoxing rice wine

  • 3 spring onions, finely sliced

  • 2-3 tbsp coriander, roughly chopped

  • Stir fried rice

  • 1 tbsp groundnut oil

  • 300g/11oz cooked and cooled basmati rice

  • 2 spring onions, sliced

  • 2 tbsp coriander leaves, roughly chopped

  • 2 tbsp soy sauce

  • 1 tsp sesame oil


  • Lemon chicken :

  • 1.

    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.

  • 2.

    Mix the lemon zest, juice and chicken stock together.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Add the spring onions at the last minute, mix once more then serve.

  • Squid:

  • 1.

    Mix the squid, sesame oil, soy and mirin together in a bowl and set aside for 5 minutes.

  • 2.

    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.

  • 3.

    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 :

  • 1.

    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 information

Nutritional analysis per serving (4 servings)

  • Energy 736kj
  • Fat Total 19g
  • Saturated Fat 2g
  • Protein 46g
  • Carbohydrate 90g
  • Sugar 8g
  • Sodium 1072mg

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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