Lemon Chicken Fried Rice - cooking recipe

Ingredients

1 clove garlic, minced
2 tsp cornstarch
1 tsp lemon zest
1/2 cup chicken stock
1/4 cup lemon juice
1 tbsp soy sauce
1 tbsp vegetable or peanut oil
1 lb chicken thigh meat, chopped
2 None medium carrots, thinly sliced on a bias
1/4 lb snow peas
1 - 7 oz can sliced water chestnuts, drained
1 1/4 lb cooked long-grain brown rice, chilled
3 None spring onions, thinly sliced on a bias, to serve

Preparation

For lemon sauce, whisk garlic, cornstarch, lemon zest, stock, lemon juice and soy sauce until well combined. Set aside.
In a wok or large frying pan, heat oil over high heat, stir-fry chicken, in batches, for 4-5 mins, or until cooked. Set aside. Add carrot and stir-fry for 3 mins or until just starting to soften. Add snow peas and stir-fry for 2 mins. Add water chestnuts and chicken and stir-fry for 2 mins, or until hot. Add lemon sauce and stir-fry for 2 mins, or until sauce thickens. Add rice and stir-fry for 3 mins, or until rice is hot. Serve sprinkled with spring onion.