Ingredients

• 400g/14oz boneless skinless chicken breast
• cut into strips
• 2 tbsp light soy sauce
• 1 tbsp honey
• 2 tbsp cornflour
• 2 lemons
• zest and juice only
• 75ml/2½fl oz chicken stock
• 1 tsp groundnut oil
• 1 tbsp dry sherry
• 1 red chilli
• finely chopped
• 3 garlic cloves
• thinly sliced
• 2cm/¾in piece fresh root ginger
• peeled and finely grated
• 3 spring onions
• thinly sliced
• 300g/10½oz squid
• cleaned and cut into strips
• 1 tsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp mirin
• 2 tbsp groundnut oil
• 3cm/1½in piece fresh root ginger
• peeled and finely chopped
• 2 garlic cloves
• finely chopped
• 2 red chillies
• finely chopped
• 40g/1½oz black beans
• rinsed
• drained and roughly chopped
• 50-75ml/2-2½fl oz chicken stock
• 2 tbsp dry sherry or Shaoxing rice wine
• 3 spring onions
• thinly sliced
• 2-3 tbsp fresh coriander
• roughly chopped
• 1 tbsp groundnut oil
• 300g/10½oz cooked and cooled basmati rice
• 2 spring onions
• sliced
• 2 tbsp coriander leaves
• roughly chopped
• 2 tbsp soy sauce
• 1 tsp sesame oil

Directions

• Put the chicken in a bowl. Mix the soy sauce
• honey and cornflour together in a separate bowl then pour over the chicken. Toss to coat
• then set aside.
• Mix the lemon zest
• juice and chicken stock together.
• Heat a wok or frying pan until hot then add the groundnut oil. Add the sherry to the chicken and stir through
• then add to the hot wok and stir fry for 2 minutes until just sealed. Add the chilli
• garlic and ginger and the lemon and chicken stock. Bring to the boil
• stirring well. Reduce the heat to a simmer and cook for 4-5 minutes until the chicken is cooked through and the sauce thickened.
• For the squid
• mix the squid
• sesame oil
• soy and mirin together in a bowl and set aside for 5 minutes.
• Heat a frying pan or wok until hot
• add the groundnut oil and when it’s shimmering
• add the ginger
• garlic and chilli. Stir fry for 2 minutes or until just softened. Add the squid and black beans and stir fry for 2-3 minutes over a high heat. Add the chicken stock
• sherry
• spring onion and coriander. Stir well then simmer for another couple of minutes until the squid is cooked through. Spoon into a serving bowl.
• For the rice
• heat a frying pan or wok until hot. Add the groundnut oil and when it’s shimmering
• add the rice and stir fry for 1 minute before adding the spring onions
• coriander
• soy and sesame oil. Stir fry for 2-3 minutes
• or until piping hot through then tip into a serving bowl.
• To serve
• add the spring onions to the lemon chicken and mix through. Serve with the squid and rice.