Lemon chicken in Chinese pancakes

2 x The Co-operative chicken breasts
1 clove garlic
½ lemon
15ml (1 tbsp) soy sauce
100g (3.5 oz) plain flour
15ml (1 tbsp) sunflower oil
4 spring onions
½ cucumber
15ml (1 tbsp) sweet chilli sauce

Cut the chicken into thin strips. Crush the garlic and place in a bowl. Add the juice of ½ lemon and the soy sauce. Add the chicken, stir until coated, cover and leave to marinate for 30 minutes.

Meanwhile, place the flour in a bowl, add the oil and 100ml (3½ fl oz) boiling water, mixing with chopsticks or a fork. Remove the dough from the bowl and knead for 5 minutes until smooth. Return to the bowl, cover with a damp tea towel and leave to rest for 30 minutes.

Slice the cucumber and spring onion.

Knead the dough again for a few minutes, before dividing into 8 pieces and roll out on a floured board as thinly as possible. Cook in a hot, dry, non-stick frying pan for a few seconds each side until cooked, but not browned. Keep warm.

Cook the chicken in a wok or non-stick frying pan for 10–15 minutes until cooked through. Serve in the pancakes with the chilli sauce and strips of cucumber and spring onion.

nutritional values (approx. per serving)

calories	fat	sat fat	sugars	salt
395	9.3g	1.3g	5.9g	2.1g

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