RECIPE
INGREDIENTS
3 tbsp freshly squeezed lemon
juice
3 spring onions, sliced on the
diagonal
1 garlic clove, sliced
1 pack fresh flat leaf parsley
(finely chopped)
1 tbsp butter (optional)
250g mini chicken fillets, sliced
into bite-size pieces
75-100g spaghetti, per person
HOW TO DO IT
1. Get a large saucepan of
2.
3.
4.
5.
6.
boiling water on the go.
In a wok heat a tablespoon of
oil and a tablespoon of butter
(if using), and fry the spring
onions for 5 minutes, adding
the garlic for the last minute.
Add your spaghetti to the pan
with boiling water.
Add in the chicken along
with lemon juice to your wok
and cook out for 8-10
minutes until the chicken is
cooked.
Drain your spaghetti and add
to the wok, along with all of
the parsley. Mix well to
combine, add a drizzle of
extra virgin olive oil, and a
scattering of black pepper.
Remove from the frying pan
with tongs into bowls and
serve. For extra nutritional
value serve with a simple
side salad of romaine lettuce
and vine tomatoes.
THEGAYUK | ISSUE 16 | NOV 2015 67