Quick Lemon Chick

Quick Lemon Chick

After a hot summer's day in south-east Queensland (apparently our hottest in a couple of years) I was looking for something refreshing and easy for dinner.  I had a chicken breast and lots of lemons - so lemon chicken was the obvious choice.

This however turned itself into a delicious stir fry once I spied Coles Coleslaw Supreme mix (red and white cabbage, carrot, corn kernels, celery, spring onion) for the crunchy vege component.  Look, they'd gone to the trouble of shredding it up for me, and who was I to argue!  The addition of the cherry tomatoes really helps to balance the lemony flavour beautifully.


Quick Lemon Chicken Stir Fry
Serves 2 (or if you have more hungry mouths to feed serve with pasta or steamed rice)

1 chicken breast, sliced in small pieces or strips (whatever takes your fancy)
1/2 red onion, sliced
1 lemon, zested and juiced
1 - 2 cups shredded veges (Coles Coleslaw Supreme mix works well - red and white cabbage, carrot, corn kernels, celery, spring onion)
150 mL chicken stock
1 tsp corn flour (depending on how juicy the lemon was you may want to add a bit more)
8 - 10 cherry tomatoes, halved
Lemon thyme (to serve)

Jimbour Station Verdehlo

1. Put a dash of olive in a big pan and stir fry chicken and onion, for 5 - 6 minutes, until chicken is browned.
2. Add veges to pan and cook for a few minutes.  The time depends on how crispy or wilted you like your veg.
3. Whilst that is happening, mix together the chicken stock, lemon juice and zest with the cornflour.
4. When you are happy with the chicken and vege, pour over the stock etc and stir to coat the chicken and veg.  Cook for a few minutes or until sauce is slightly thicker.
5. Toss in the tomatoes for the last little bit.
6. Serve it up with a sprinkling of lemon thyme over the top, and a nice cold glass of Jimbour Station (Qld!) Verdehlo.