Archive of BBC Food Recipes

Lemon chicken and blackbean squid with stir-fried rice

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From James Martin: Home Comforts
James makes two quick dishes to serve with fried rice - who needs a takeaway?


  1. Put the chicken in a bowl. Mix the soy sauce, honey and cornflour together in a separate bowl then pour over the chicken. Toss to coat, then set aside.

  2. Mix the lemon zest, juice and chicken stock together.

  3. Heat a wok or frying pan until hot then add the groundnut oil. Add the sherry to the chicken and stir through, then add to the hot wok and stir fry for 2 minutes until just sealed. Add the chilli, garlic and ginger and the lemon and chicken stock. Bring to the boil, stirring well. Reduce the heat to a simmer and cook for 4-5 minutes until the chicken is cooked through and the sauce thickened.

  4. For the squid, mix the squid, sesame oil, soy and mirin together in a bowl and set aside for 5 minutes.

  5. Heat a frying pan or wok until hot, add the groundnut oil and when it’s shimmering, add the ginger, garlic and chilli. Stir fry for 2 minutes or until just softened. Add the squid and black beans and stir fry for 2-3 minutes over a high heat. Add the chicken stock, sherry, spring onion and coriander. Stir well then simmer for another couple of minutes until the squid is cooked through. Spoon into a serving bowl.

  6. For the rice, heat a frying pan or wok until hot. Add the groundnut oil and when it’s shimmering, add the rice and stir fry for 1 minute before adding the spring onions, coriander, soy and sesame oil. Stir fry for 2-3 minutes, or until piping hot through then tip into a serving bowl.

  7. To serve, add the spring onions to the lemon chicken and mix through. Serve with the squid and rice.


For the lemon chicken

  • 400g/14oz boneless skinless chicken breast, cut into strips
  • 2 tbsp light soy sauce
  • 1 tbsp honey
  • 2 tbsp cornflour
  • 2 lemons, zest and juice only
  • 75ml/2½fl oz chicken stock
  • 1 tsp groundnut oil
  • 1 tbsp dry sherry
  • 1 red chilli, finely chopped
  • 3 garlic cloves, thinly sliced
  • 2cm/¾in piece fresh root ginger, peeled and finely grated
  • 3 spring onions, thinly sliced

For the squid

  • 300g/10½oz squid, cleaned and cut into strips
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 2 tbsp groundnut oil
  • 3cm/1½in piece fresh root ginger, peeled and finely chopped
  • 2 garlic cloves, finely chopped
  • 2 red chillies, finely chopped
  • 40g/1½oz black beans, rinsed, drained and roughly chopped
  • 50-75ml/2-2½fl oz chicken stock
  • 2 tbsp dry sherry or Shaoxing rice wine
  • 3 spring onions, thinly sliced
  • 2-3 tbsp fresh coriander, roughly chopped

For the rice

  • 1 tbsp groundnut oil
  • 300g/10½oz cooked and cooled basmati rice
  • 2 spring onions, sliced
  • 2 tbsp coriander leaves, roughly chopped
  • 2 tbsp soy sauce
  • 1 tsp sesame oil

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