Lemon Chicken Fried Rice

• 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

1. For lemon sauce, whisk garlic, cornstarch, lemon zest, stock, lemon juice and soy sauce until well combined. Set aside.
2. 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.

clove garlic, cornstarch, lemon zest, chicken stock, lemon juice, soy sauce, vegetable, chicken thigh meat, carrots, snow peas, water chestnuts, brown rice, spring onions

Taken from recipes-plus.com/api/v2.0/recipes/21120 (may not work)