Lemon Chicken

The chicken is coated in an egg white and potato flour mixture before it is stir fried. The tart lemon sauce goes very well with the delicate flavour of the chicken.

Method

This is one of my favourite Pesach chicken dishes as it ticks all the boxes for the ideal family evening meal ~ quick to make, requires few ingredients and more over very tasty and everyone loves it!
1. Combine the chicken pieces with the egg white, garlic and potato flour in a bowl. Chill in the refrigerator for about 20 minutes.

2. Heat the oil in a wok or large frying pan until moderately hot. Add the chicken pieces in batches and stir fry them quickly in the oil to keep them from sticking.

3. Return the first batch of cooked chicken to the frying pan. Turn up the heat, pour in the lemon juice and cook for 1 final minute. Add the spring onions and garnish with lemon slices.

To serve the stylish way: Spoon a generous portion of spring onion mashed potato and cooked shredded cabbage onto a warm plate and pour the lemon chicken on top.

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