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Recipe for :

Lemon Chicken

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.


2 tablespoons dry sherry
4 spring onions, chopped
1 piece root ginger, shredded
500g (1lb) boned chicken, shredded
2 tablespoons oil
2 celery sticks, sliced
125g (4oz) button mushrooms, quartered
1 green pepper, cored, seeded and sliced
2 tablespoons light soy sauce
shredded rind of 2 lemons
lemon slices to garnish

  • Put the sherry, spring onions and ginger into a bowl. Add the chicken, toss well to coat and leave to marinate for 15 minutes.
  • Heat the oil in a wok or deep frying pan. Add the celery, mushrooms and green pepper and stir fry 1 minute.
  • Add the chicken and marinade and cook for 3 minutes.
  • Stir in the soy sauce and lemon rind and cook for a further minute.
  • Pile into a warmed serving dish, garnish with lemon slices and serve immediately.

Serves 4 - 6

Martin James