- 1/2 - 1 teaspoon Peppercorns
- 2 cloves garlic
- 1 cm Ginger, peeled
- 2 lemons
- 500 grams chicken breast, cubed, 2 cm cubes
- 200 grams water
- 1 tablespoon TM Vegetable or Chicken stock Paste
- 30 grams sugar
- 20 grams cornflour
Peel the rind of one of the lemons using a vegetable peeler. Remove any excess pith.
Add to the bowl with the ginger (roughly chopped), garlic and peppercorns. Blitz for 5 seconds / speed 8.
Place cubed chicken in a plastic freezer bag and add lemon mixture from the bowl. Massage into chicken so all chicken is coated. Leave to marinate while you make the sauce. No need to clean the bowl for the next step.
Peel rind from the second lemon and blitz for 5 seconds / speed 8.
Add the water, lemon juice from both lemons (approx 150ml but less is fine), sugar, stock paste and finally the cornflour. Cook 3 minutes / 100 o / speed 1. Taste and adjust if needed.
Add chicken mix to bowl and cook 10 minutes / 100 o / / .
Serve with rice or vegetables.
Accessories you need
I like to add some frozen veg to the rice for the last 5 minutes of cooking time.
1 teaspoon of peppercorns is pretty spicy!
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