Our Limoncello Chicken is a twist on the classic, simple yet tasty with the added bonus of Luxardo flavours.
CHOP the chicken into large chunks.
HEAT the oil and butter in a non-stick frying pan, then fry the chicken until it changes colour and starts to become crisp and brown around the edges
CHOP the spring onions and separating the white part from the green.
ADD the Limoncello, white spring onion and garlic to the pan, and let the alcohol evaporate for 1-2 mins
MIX the cornflour in the lemon juice and set aside
ADD the stock, cornflour and lemon juice mix and bring to a simmer, cook for a further 5 to 6 mins.
WHEN the chicken is cooked add the green tips of the spring onion
SEASON with salt and pepper and serve over plain rice.