Chicken in lemon sauce with rice

Ingredients for 2 servings:

• 500 g chicken breast
• 2 egg yolks
• 2 tbsp soy sauce
• 2 tbsp white wine
• 4 tsp cornstarch
• 2 lemons
• 2 tbsp brown sugar
• 100 ml water
• 3 spring onions
• 2 tbsp rapeseed oil
• 60 g butter (semi-skimmed butter)
• rice

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Rinse the chicken breast fillet, pat dry, and cut lengthwise into very thin slices. In a bowl, whisk the egg yolk with a little water, soy sauce, white wine, and 2 teaspoons of cornstarch until smooth. Marinate the chicken strips in this mixture for at least 30 minutes. Squeeze the lemons for the sauce. Heat the juice in a small saucepan with 100 ml of water and sugar until the sugar has completely dissolved. Cook the rice according to the package instructions. Heat the oil and semi-skimmed butter in a non-stick pan and place the meat side by side. Turn after about three minutes and cook until crispy. If necessary, keep warm in an oven preheated to about 100 degrees Celsius. In the meantime, trim the spring onions and cut them into rings about 5 mm thick. Just before serving, whisk the remaining cornstarch with a little cold water until smooth and stir into the boiling lemon sauce. Arrange the rice and meat on the plate, drizzle with lemon sauce, and sprinkle with onion rings. Tip: To ensure the meat is marinated evenly and cleanly, place the meat and marinade in a freezer bag and seal it tightly. Turn or knead the bag occasionally to ensure the marinade is evenly distributed.