Thursday – Chicken citrus stir-fry with rice served on an egg net

I don’t know about the rest of your but I have been watching Master Chef and it has left me feeling rather inspired to just give It a go.
So, with the wind of inspiration in me, today I set out to make a stir-fry that was different to all the others I have made.

To make the egg nets you will need one egg whisked well.
In a hot flat based saucepan finely drizzle the egg to form a cross hatched pattern.
When the egg is just cooked remove from pan with a flat spatula.
Place on a plate while you make the Stir Fry

Ingredients
300 g chicken cut into flat pieces
1 carrot cut into small cubes
½ cup corn kernels
¼ finely sliced snow peas
¼ cup finely slices spring onion
¼ Capsicum finely sliced
1 lemon
2 tbsp soy sauce
1 tbsp sweet chilli sauce
1 tsp garlic
2 tsp brown sugar
¾ cup boiled rice

Sauce
2 tbsp mayonnaise
1 tsp sweet chili sauce
2 tbsp lemon juice
1 tsp brown sugar

In a hot fry pan or wok cook chicken in garlic until lightly brown
Add carrot in and cook for 2 mins until it begins to soften (I prefer it a little crunchy but Luke likes soft carrot so I oblige)
Squeeze in juice of one lemon & soy sauce and stir well.
Now add in the sweet chilli sauce and brown sugar
Cook on a low heat while you make to sauce

The sauce could not be easier. Whisk the 4 ingredients together with a fork! Too easy!

1 minute before serving add in corn, spring onion, capsicum and snow peas. These are all veggies that don’t like to be over cooked.

To serve, put half cup of rice on each plate (I wanted to go all out so used a half cup measure that was lightly oiled to mould the rice into shape) to one side of the egg net.
Serve up the stir-fry then drizzle the dressing over the whole dish. Add a piece of mint to the rice and there we have it, chicken citrus stir-fry.