Zingy ginger and chicken with vegetables
Sachet of Lee Kum Kee lemon chicken sauce
Cook jasmine rice for required time either stove top or microwave. Coat chicken slices in beaten egg and then coat in corn flour. Heat peanut oil until very hot, then cook small batches of chicken pieces for 2 minutes either side. Place on paper towel to absorb excess oil. Repeat cooking chicken until all done.
Add oil into a fresh pan or wok and cook julienned carrot for 1 minute. Add sliced capsicum and onion and cook for another minute. Pour over lemon chicken sauce and add fried chicken and grated ginger. Stir until heated. Serve with jasmine rice, lemon slices and chives on top.
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