Lemon Pepper Chicken Recipe
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Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (1)

Lemon Pepper Chicken Recipe

NUTRITION · PER SERVING35M COOK
CAL 31%·PRO 89%
CARBS 73G47% OF CAL
4G FIBER51G OTHER19G TOTAL SUGAR
FAT 17G24% OF CAL
6G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy pan-fried chicken pieces in a tangy lemon pepper sauce, served with stir-fried noodles. A takeout-style meal that's warm and satisfying.

mainstir frychickendairy free
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 4 chicken breasts (about 600g/1.3lbs, chopped into bitesize chunks)
  • 3 tbsp cornflour (cornstarch in USA)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • Spray oil (I use about 15ml/1 tbsp altogether) (I use avocado, but rapeseed or sunflower are also good)
  • 2 cloves garlic (peeled and minced)
  • 1 tsp ginger paste
  • 1 tsp black pepper ((use half if you don't want too much peppery heat))
  • 60 ml (4 tbsp) low sodium soy sauce (dark if possible, but use standard low sodium if you can't find it))
  • 80 ml (1/3 cup) fresh lemon juice
  • 2 tbsp cornflour (cornstarch in USA)
  • 5 tbsp sugar
  • 360 ml (1 1/2 cups) chicken stock
  • Spray oil ((a couple of short bursts - about 3 ml))
  • 1 tsp sesame oil
  • 6 spring onions (scallions) (sliced into 1 inch strips)
  • 1 tsp minced ginger
  • 600 g fresh egg noodles (Chinese-style noodles)
  • 3 tbsp low sodium soy sauce
  • 1/4 tsp white pepper
  • 1 pinch black pepper
  • 2 spring onions (scallions) (sliced)
  • 1 tsp sesame seeds
  • 1 lemon (sliced into thin rounds)
PREP
10M
SODIUM
1647MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.