Recipe - Honey Lemon Chicken

4 Chicken marylands; (legs and
thighs,
; skinned and on the
; bone)

FOR THE MARINADE
1 tablespoon Salt reduced soy sauce
1 teaspoon Sesame oil
1 tablespoon Peanut or canola oil

FOR THE LEMON AND HONEY SAUC
Grated rind of 1 lemon
2 tablespoon Lemon juice
2 teaspoon Peeled ginger; (grated)
2 tablespoon Honey
2 teaspoon Sweet Thai chilli;
(optional)
2 tablespoon Coriander leaves

TO SERVE
Steamed rice
2 tablespoon Coriander leaves
2 tablespoon Sliced spring onion
6 Lemon slices

Mix together the soy sauce and oils and allow the chicken to marinate for
an hour or so, then drain the chicken and reserve the marinade.

Brown the chicken on high heat, in a non stick pan. Brown each side for
about 3 minutes. Add the marinade and the lemon and honey sauce. Reduce the
heat, cover the dish and allow to simmer for about 3540 minutes.

Remove the chicken to a warm dish and turn up the heat, allowing the sauce
to reduce to a thick syrup.

To serve: place some steamed rice on a plate followed by the chicken pieces
and sauce, topped with cut or sliced up spring onion, coriander leaves and finely
cut or sliced up lemon.

Converted by MC_Buster.

Per serving: 51 Calories (kcal); 1g Total Fat; (18% calories from fat); 1g
Protein; 11g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
One half Other Carbohydrates

Converted by MM_Buster v2.0n.