Dry Lemon-Mint Chicken (Boneless)

 In my Mortar and Pestle,I have finely ground to a paste some ginger-garlic,fresh mint leaves with the juice of a whole lemon. Marinated the boneless chicken with this along with my lemon pepper powder and adequate salt.

 In a wok, with just a tsp of olive oil, I slid in these marinated chicken and allowed it to cook in its own steam and juices by placing a lid over it and checking on it from time to time. To the almost cooked chicken, I added some sweet and sour tomato sauce, chilly/garlic flakes and tossed them about to give it an almost dry effect, Did add a tsp of honey for caramelisation but not too much. It cooks in no time. Garnish the dish with a dash of lime,some finely chopped fresh mint and spring onions.

I've served them with a few slices of Kiwis as of late I like to munch onto some fruits while eating my dinner. I prefer to eat it along with dinner rather than as a dessert...it's just a tiny habit I picked up the last three yrs I guess.