Lemon chicken with asian greens | Women's Weekly Food
Lemon chicken with Asian greens | Quick and easy dinner from Women's Weekly Food. Savor the freshness of lemon and herbs in a delicious, light meal.
Ingredients
- 2 tablespoon peanut oil
- 500 gram chicken thigh fillets, sliced thinly
- 10 centimetre (20g) fresh lemon grass, chopped finely
- 3 clove garlic, crushed
- 600 gram gai lan, trimmed, cut into 5cm lengths
- 1 (150g) small yellow capsicum, sliced thinly
- 2 tablespoon lemon juice
- 2 tablespoon light soy sauce
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