Ground black pepper (I use flavoured white pepper)
Skinless chicken breast fillets, thinly or thickly sliced
1 lemon, juiced (or half lemon)
1 cup chicken stock
2 tablespoons honey
Cooking oil (I use Olive oil)
1 large onion
1 bunch of choy sum, steamed (I use half packet of baby spinach, stir-fried with
3 packets of instant noodles or cooked rice
2 spring onions/ scallions, sliced
1 tablespoon Chinese rice wine or white wine vinegar (I use dry white win)
3 centimeters piece fresh ginger, peeled and cut into matchsticks (I omitted it)
Directions
Season cornflour with pepper and spread on a plate. Lightly coat chicken in cornflour.
To make sauce, place lemon juice, stock, rice wine/ dry white wine, honey and extra cornflour in a jug. Stir until smooth. Set aside.
Heat work/ skillet over hight heat. Add oil, stir-fry chicken for 2-3 minutes or until golden brown. Remove and set aside.
Return to wok/ skillet on high heat, add little more oil. Add onion and ginger. Stir-fry for 2 minutes or until golden. Pour sauce and simmer for 3-4 minutes or until sauce thickens. Return chicken to pan/ sillet. Simmer for 3 minutes or until chicken is cooked through.
Serve with baby spinach or choy sum and garnish with spring onions.
