Chinese Lemon Chicken with Brown Rice

Chinese Lemon Chicken with Brown Rice

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, October 8, 2017.

If your sauce has gone too thick, add 1 or 2 teaspoons of water to thin it out.


Ingredients

Brown Rice

  • 1 cup brown rice
  • 1¼ cups water

Chinese Lemon Chicken

  • 300g chicken thighs
  • 2 tablespoons cornflour, seasoned with ½ teaspoon salt
  • ½ brown onion, thinly sliced
  • ½ bunch asparagus, ends trimmed 1cm
  • 1 capsicum, core and seeds removed and sliced 1cm
  • 1 courgette, thinly sliced

Lemon Chicken Sauce

  • 1 clove garlic, minced
  • 1½ teaspoons finely grated ginger
  • ¼ cup chicken stock
  • Zest and juice of ½ lemon
  • 1½ teaspoons soy sauce
  • 2 teaspoons runny honey
  • 1-2 pinches of chilli flakes (optional)

To Serve

  • 1½ tablespoons roughly chopped coriander leaves and stalks
  • 1-2 spring onions, thinly sliced

Steps

  1. Prepare your vegetables. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Pat chicken dry with paper towels, dice 2cm and season with salt. Heat a drizzle of oil in a large fry-pan on high heat. Toss chicken and seasoned cornflour in a bowl until coated. Cook for about 5 minutes, turning often, until browned. Remove from pan, set aside and return pan to heat with a drizzle of oil.
  3. While chicken is cooking, whisk together all lemon chicken sauce ingredients in a small bowl.
  4. While chicken is resting, stir-fry onion for about 3 minutes, until tender. Add asparagus and capsicum, cook for 1 minute then return chicken to pan, along with courgette and lemon chicken sauce.
  5. Bring to a simmer and cook for about 2 minutes, until sauce has thickened, chicken is cooked through and veggies are tender.
  6. To serve, place ¾ cup cooked brown rice into each bowl and top with Chinese lemon chicken. Garnish with coriander and spring onions.

Nutritional Information

Energy 2047 kj
489 kcal
Protein 26.7g
Carbohydrate 54.7g
Fat 18.1g