Roll the chicken strips in the seasoned cornflour and shake off the excess.

Heat the vegetable oil in a frying pan, add the chicken and fry until the chicken is beginning to turn golden-brown. Add the ginger and sliced lemon rind.

Squeeze the juice of half a lemon into the pan. Add the gluten free soy sauce and chicken stock and a dash of dry sherry. Stir and leave to simmer for 5-6 minutes, or until the chicken is cooked through.

Season with freshly ground black pepper. Stir well and serve.


2 chicken breasts, skin removed, cut into strips

3-4 tbsp cornflour, seasoned with salt and freshly ground black pepper

1 tbsp vegetable oil

25g/1oz fresh root ginger, finely sliced

1 lemon, juice and finely sliced rind only

1 tbsp gluten free soy sauce

85ml/3fl oz chicken stock

dash dry sherry

freshly ground black pepper

Quick Lemon chicken

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