Stripped chicken with lemon & garlic.

A low-carb meal that’s bursting with flavour. The lemon & garlic is a winning combination with chicken and this dish is proof. Add more or less chilli depending on your preference. A perfect dish for a hot summer evening. Works well with a side salad, vegetables or a filling to a burrito.



  • A handful of cashew nuts
  • 4 Tbs butter
  • ±450g chicken, stripped
  • 2 big pinches of Molden salt
  • 2 tsp black pepper, fresh cracked
  • 1/2 cup white wine or chicken stock
  • 1/4 cup sliced garlic
  • 1 red chilli, seeds removed and chopped
  • 1/4 cup coriander, chopped
  • 3 Tbs lemon juice
  • 1/2 lemon, sliced into thin wedges


  1. In a large, heavy pan toast the cashew nuts until brown in a few places. Remove the nuts.
  2. Heat butter until it melts on medium-high heat.
  3. Add the chicken strips and cook, stirring occasionally, until browned, about 6-8 minutes.
  4. Add the salt and pepper while cooking.
  5. Remove chicken from pan and set aside.
  6. Deglaze the pan with wine or stock, let cook down – about 2 minutes. Be sure to scrape all the browned bits off the bottom of the pan.
  7. Add the garlic to pan and cook, stirring occasionally, until browned and the stock has mostly cooked off – another 3-4 minutes.
  8. Add lemon juice.
  9. Adthe chilli, cashew nuts and coriander, stir.
  10. Add back chicken to pan, toss well to coat in sauce.
  11. Continue to heat for 1-2 minutes until chicken has absorbed a bit of the sauce.
  12. Serve hot.


Serves 4

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