Step 1

Place chicken, oil and garlic in a large bowl. Season with salt and pepper. Rub chicken to coat well.

Step 2

Heat a large, non-stick frying pan over a high heat. Add chicken in two batches. Cook for about 2 minutes on each side, or until browned. Return all chicken to pan.

Step 3

Add tomatoes, sauce, olives, capers, stock cube and ¾ cup water to pan. Bring to boil. Gently boil, stirring occasionally, for about 2 to 3 minutes, or until chicken is cooked through and sauce is thickened. Remove from heat.

Step 4

Garnish with parsley. Serve with rice and salad leaves. TIP! We used Lee Kum Kee Ready Sauce for Lemon Chicken, however, it can be replaced with other types of lemon sauce, if preferred.