A delicate chicken recipe with a little spice and a hint of lemon, tender pieces of chicken in a tangy lemon sauce served with a soft rice cooked with tender leeks. A recipe for 2 so perfect for that romantic evening ❤️

Serves 2

400g lean chicken thighs, trimmed and cut into thin strips

1 egg white, beaten

½ tsp salt

2½ tsp cornflour

65ml chicken stock

3tbs freshly squeezed lemon juice

1tsp artificial sweetener

1tbs soy sauce

½ tsp lazy garlic

½tsp lazy chilli

Low – fat cooking spray

2 leeks, cleaned and thinly sliced

150g basmati rice

1tsp sesame oil

2 spring onions, chopped

Method

Mix the chicken strips, egg white, salt and 1½ tsp of cornflour in a bowl and then leave to chill in the fridge for 20 minutes.

Bring a medium saucepan of water to the boil and drop in the chicken strips, cook for 1 – 2 minutes until the chicken turns completely white. Drain it and leave to one side.

In a wok or large frying pan, mix the chicken stock, lemon juice, sweetener, soy sauce, garlic and chilli.

Blend the remaining teaspoon of cornflour with a teaspoon of water to a paste and mix the paste into the sauce. Bring to the boil and when the mixture starts to thicken add the chicken and cook for 6 – 8 minutes, stirring occasionally.

Meanwhile, spray another saucepan with low – calorie cooking spray and fry the sliced leeks for 3 – 4 minutes, stir in the rice and pour enough water to cover. Bring to the boil and simmer for 8 – 10 minutes until the rice is cooked.

Pour the sesame oil into the chicken mixture and sprinkle with spring onions. Drain the rice and leeks and divide between four plates. Spoon over the chicken and serve immediately.