We love coming up with new ways of eating left over chicken, and really like this simple, dairy free recipe for Lemon Ginger Chicken. You can use fresh chicken if you like, just make sure you cut the chicken into small strips so they cook quickly.
This is also the perfect quick lunch if you just grab a bag of microwavable rice, alternatively you could spend the 12 minutes cooking up some Basmati to go with it.
Dairy Free Lemon Ginger Chicken
- 4 Cooked Chicken Breasts Or any mix of left over chicken you have
- 1 1/2 cups Lemon Juice A mix of fresh and bottled is fine
- 2 Zest of 2 Lemons
- 4-6 tbsp Honey Taste as you go to assess the level of sweetness you like
- 2 tbsp Ground Ginger This is for the sauce
- 3 tsp Corn Flour I like a thin sauce as I hate a gloppy sauce, you can add in another tsp if you want a thicker sauce
- 1/2 cup Plain Flour
- 4 tbsp Ground Ginger This is to add to the Flour
- Tear the chicken into strips or bite sized pieces. Mix the flour and 4 tbsp of Ground Ginger together and toss the chicken it.
- Put your rice on to simmer.
- Take a small pot, add the Lemon Juice, Honey, 2 Tbsp of Ground Ginger, Lemon zest. and Corn Starch. Whisk and bring to a low simmer. Whisking as you go. Leave to bubble away gently til thickened. Check the tartness and add more honey if needed.
- Grab a deep frying pan, and add in some oil. Heat til its hot but not smoking. A bit of flour should sizzle if you drop it in.
- With a slotted spoon lower the chicken into the oil in batches and fry. Turn over gently so you don't get splashed with hot oil. If it's left over chicken it should be done in 3-4 minute, if raw cook for 5-6 minutes
- Once the chicken is crisp and the sauce has thickened nicely, then grab a bowl, put the rice in the bottom, the chicken on top and then pour over the sauce. Enjoy!
If you fancy a nice pasta recipe instead – do check out our Dairy Free Mac & Cheese.