Method

Put the cornflour and lemon zest in a small bowl. Gradually whisk in lemon juice. Stir in stock and Splenda Granulated. Set aside.

Quick fried rice: Cook rice in a small saucepan of boiling water, following packet instructions, or until tender. Drain well. Set aside.

Brush a large wok with the oil and heat over medium-high. Add vegetables and stir-fry for 3-4 minutes or until just tender. Add rice and stir-fry for 2-3 minutes or until heated through. Toss in soy sauce and heat through for 1 minute. Transfer to a bowl. Cover with foil and set aside.

Heat the oil in the wok over medium-high heat. Add the chicken and stir-fry for 3 minutes or until browned and almost cooked. Remove chicken from wok and diagonally slice. Add sauce to the wok and bring to a simmer. Simmer for 2 minutes. Add chicken and cook, stirring occasionally, for 2 minutes or until the chicken is cooked and the sauce thickens.

Divide the fried rice between serving bowls. Spoon the chicken and sauce over. Top with the shallots to serve.