Deliciously tangy and salty this recipe is sure to become a family favourite.
Ingredients and Tools:
2kg Boneless Chicken £7.78
Ginger 55p
Honey 99p
Soy Sauce 45p
Lemon Juice 33p
Chicken Stock 12p
Garlic 16p
Spring Onions 48p
Broccoli 79p
Sweetcorn 69p
Total = £12.34
Makes 18 portions so that's 69p per portion
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Start by dicing the chicken and popping it into a big pan to brown.
Mince the garlic and add that tot he pan.
Chop the ginger as finely as possible and add this too.
Chop the spring onions.
Add four chicken stock cubes to the pan.
Next add the honey.
Then add all the lemon juice and about half a bottle of the soy sauce.
Give it a stir and bring to the boil. Cook until the chicken is cooked through.
Let the mixture cool completely, this will be quicker if you portion up the mixture into freezer proof tubs and pop them in the fridge. Once they have completely cooled add the frozen vegetables and put the tubs straight into the freezer so that the veggies stay frozen solid. Commercially frozen vegetables are flash frozen which helps to retain their texture. When you're using raw vegetables in a batch cook recipe it's always best to use commercially frozen vegetables and keep them frozen until you want to cook them.
Linking Up To:
Pin my Lemon Chicken Stir Fry Noodle recipe for later.
Here are some of my other chicken recipes:
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