Chinese Lemon Chicken with Rice

Instructions

1. 1

   Cook the rice. Cut the chicken into bite-size pieces and season with salt.

2. 2

   Dip the chicken in beaten egg, then toss in cornstarch (save 1 tbsp cornstarch for the sauce).

3. 3

   Heat the oil in a large skillet over medium-high and pan-fry the chicken in batches 5-6 minutes, turning, until golden and cooked through. Drain on paper towels.

4. 4

   Steam the broccoli florets 4 minutes.

5. 5

   In a small pot, simmer the lemon juice, a little zest, honey, broth and the saved cornstarch whisked in 2 tbsp water for 2 minutes until glossy.

6. 6

   Toss the chicken in the sauce and serve with rice and broccoli.