Lemon chicken and blackbean squid with stir-fried rice
James makes two quick dishes to serve with fried rice - who needs a takeaway?
Ingredients
For the lemon chicken
- 400g/14oz boneless skinless chicken breast, cut into strips
- 2 tbsp light soy sauce
- 1 tbsp honey
- 2 tbsp cornflour
- 2 lemons, zest and juice only
- 75ml/2½fl oz chicken stock
- 1 tsp groundnut oil
- 1 tbsp dry sherry
- 1 red chilli, finely chopped
- 3 garlic cloves, thinly sliced
- 2cm/¾in piece fresh root ginger, peeled and finely grated
- 3 spring onions, thinly sliced
For the squid
- 300²µ/10½´Ç³ú squid, cleaned and cut into strips
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp mirin
- 2 tbsp groundnut oil
- 3cm/1½in piece fresh root ginger, peeled and finely chopped
- 2 garlic cloves, finely chopped
- 2 red chillies, finely chopped
- 40²µ/1½´Ç³ú black beans, rinsed, drained and roughly chopped
- 50-75ml/2-2½fl oz chicken stock
- 2 tbsp dry sherry or Shaoxing rice wine
- 3 spring onions, thinly sliced
- 2-3 tbsp fresh coriander, roughly chopped
For the rice
- 1 tbsp groundnut oil
- 300²µ/10½´Ç³ú cooked and cooled basmati rice
- 2 spring onions, sliced
- 2 tbsp coriander leaves, roughly chopped
- 2 tbsp soy sauce
- 1 tsp sesame oil
Method
Put the chicken in a bowl. Mix the soy sauce, honey and cornflour together in a separate bowl then pour over the chicken. Toss to coat, then set aside.
Mix the lemon zest, juice and chicken stock together.
Heat a wok or frying pan until hot then add the groundnut oil. Add the sherry to the chicken and stir through, then add to the hot wok and stir fry for 2 minutes until just sealed. Add the chilli, garlic and ginger and the lemon and chicken stock. Bring to the boil, stirring well. Reduce the heat to a simmer and cook for 4-5 minutes until the chicken is cooked through and the sauce thickened.
For the squid, mix the squid, sesame oil, soy and mirin together in a bowl and set aside for 5 minutes.
Heat a frying pan or wok until hot, add the groundnut oil and when it’s shimmering, add the ginger, garlic and chilli. Stir fry for 2 minutes or until just softened. Add the squid and black beans and stir fry for 2-3 minutes over a high heat. Add the chicken stock, sherry, spring onion and coriander. Stir well then simmer for another couple of minutes until the squid is cooked through. Spoon into a serving bowl.
For the rice, heat a frying pan or wok until hot. Add the groundnut oil and when it’s shimmering, add the rice and stir fry for 1 minute before adding the spring onions, coriander, soy and sesame oil. Stir fry for 2-3 minutes, or until piping hot through then tip into a serving bowl.
To serve, add the spring onions to the lemon chicken and mix through. Serve with the squid and rice.
