Cajun lemon chicken

This is a great chicken dish that is great hot and cold the next day. The cajun spices with the lemon and crunchy quick stir fried veg are a treat. For a salad version of the recipe all you have to do is drape your cooled cajun chicken and peppers over your favourite leaves, give it another squeeze of fresh lemon and perhaps add a some freshly cut melon. This one is very easy and very versatile, fresh and a treat in the heat. (Serves 4 or 6 as a salad)

What you need

750g chicken breast meat
2 tablespoons cajun seasoning (available in supermarkets)
1 medium onion
1 red pepper
1 green pepper
1 yellow pepper
2 tablespoons maizena (corn flour)
125ml lemon juice
175ml water
2 tablespoons sugar
2 tablespoons butter
Oil for frying

The process

Slice your chicken breasts into strips that are about 1cm thick and pop them into a bowl with the cajun spice. Give them a good mix about to distribute the cajun spice evenly over the sliced chicken.

Put a wok or large pan on a high heat with a little sunflower oil and fast fry the chicken pieces in batches until nicely browned in parts. Don’t fuss if the pieces seem partly uncooked, they will keep cooking once removed and still have more cooking to come. What you are looking for is little browned patches on the strips. Remove the chicken and set aside.

Now in the same wok quickly stir fry the onions and peppers until they are just beginning to soften, you still want them crunchy.

Mix together the maizena and the lemon juice.

Add all of the onions and peppers back to the pan, add the lemon juice and mazena mixture, water, sugar and butter, stir and bring to the boil. Now add the chicken and stir about for another minute or two until the chicken is coated in the delicious sauce.

Serve over some egg noodles or cold over your favourite leaves