Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 2 cup long grain white rice, steamed (to serve)
- 1teaspoons cornflour
- 1/2 cup flat-leaf parsley, roughly chopped
- 1/4 cup lemon juice
- 1/2 cup chicken stock
- 420grams ready to stir-fry one minute vegetables**
- 2tablespoons vegetable oil
- 600grams lemon pepper chicken fillets, cut into strips
Nutrition per serving
2650kJ / 632Cal
2650 Kilojoules or 632 Calories
30% of daily energy intake*
Protein
40.8grams
Fat
16.4grams
Carbs
79.2grams
Sugars
4.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Whisk stock, lemon juice, cornflour and 1/2 tsp freshly ground black pepper together in a jug.
Step 2 of 3
Heat half the oil in a wok over medium-high heat. Cook chicken, in batches, for 3 minutes or until golden and cooked through. Transfer chicken to a bowl and keep warm.
Step 3 of 3
Heat remaining oil in the wok. Add vegetable mix and cook for 1 minute. Return chicken to wok, pour over sauce and toss to combine. Cook for 1 minute to reheat. Stir through parsley. Serve with rice.
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