Chicken in Lemon Sauce

by Finy (follow)
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I always like lemon chicken when I eat Asian however it has a lot of sugar in it which I no longer want to eat. I, therefore, made this version of a lemon chicken.

I served it with a broccoli and almond salad.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 2

For the chicken
Up to 100 g medium pasta of choice
1 tbsp oil
1 shallot, sliced finely
1 clove garlic, minced
300 g chicken thighs, cut into small chunks
cup chicken broth
tsp lemon zest
1 tbsp lemon juice
Dill, chopped
cup peas (can be frozen but I used fresh)
2 tbsp cream cheese
1 tsp corn flour mixed with some water

For the broccoli salad
About 200 g broccoli
cup almonds, toasted
small red capsicum, thinly sliced
2 tbsp Vinaigrette dressing (I used a shop one)

For the broccoli salad
Cut or break the broccoli into small florets and pour boiling salted water over it. Let it stand for about 4 minutes. Drain and leave to cool.

Put it in a bowl with the almonds and red capsicum.


Pour the dressing over it and toss thoroughly.

The salad can be made ahead of time, just leave the dressing till the last minute.

For the chicken
Cook the pasta as per packet instructions. Drain well.

In a wok or similar heat the oil until it is hot over medium heat. Add the shallots and garlic and cook about 2 minutes, stirring.

Add the chicken pieces, salt to taste, ginger and pepper.

Cook until the chicken is cooked through - about 5 to 12 minutes.

Stir in the peas and the cream cheese and cook for another few minutes.


Add the soup, and lemon items.

Stir in the corn flour mixture and cook, stirring till the sauce is slightly thickened - about a minute only.

Mix the noodles in with the sauce.


Divide among bowls and serve with the salad.



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