Ingredients1 clove garlic
2 tbsp plain flour
500g boneless, skinless chicken breast/ thighs
3 tbsp olive oil
450ml chicken stock
1 tsp castor sugar
1 egg yolk
MethodPeel and chop the garlic. Grate the rind of the lemon. Mix in a bowl with the flour. Cut the chicken into bite-size pieces. Toss in the flour mixture until well-coated. Cover and set aside for 10 minutes.
Heat the oil in a large frying pan or wok. Fry the chicken until golden. Add the stock and sugar and bring to the boil. Simmer until the sauce has reduced and chicken is tender.
Squeeze the juice from the lemon. Blend with the egg yolk and add to the pan, stirring constantly until combined. Serve with rice.