Lemon chicken stir fry

Ingredients

• 450g chicken breasts, sliced into bite-sized pieces
• 1 Tbsp all-purpose flour
• 4 Tbsp unsalted butter, divided
• 450g green beans
• 3 large garlic cloves, minced or finely diced
• ⅓ cup chicken stock
• 1 medium lemon, zested and juiced (about 2 Tbsp juice)
• 2 Tbsp chopped fresh dill or basil (optional; for serving)

Instructions

1. If using green beans, pre-cook in the microwave until slightly tender.
2. In a mixing bowl, season the chicken with salt and pepper and then coat with the flour; set aside.
3. Melt 2 Tbsp of the butter in a large pan over medium-high heat, then add the asparagus (or green beans), lightly season and cook for 1-2 minutes. Add the garlic and cook for another 1-2 minutes. Remove from the pan and set aside.
4. Add the rest of the butter and then spread out the chicken in the pan and leave to cook for a few minutes before tossing. Toss every now and then until golden brown and cooked through.
5. Add the chicken stock to the pan, gently scraping any brown bits off the bottom. Add the lemon zest and juice to the pan along with the veggies and mix, cooking until the sauce thickens a bit. Taste and add more seasoning if required.
6. Serve with rice or noodles.

Serves 4.

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