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Lemon Chicken

Lemon Chicken

with Basmati Rice and Mange Tout

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Zesty and fresh, this sizzling oriental classic is quick and easy to prepare and cook. Tender strips of chicken marinated and stir fried in a crispy coating and then simmered in a lemon and sesame sauce with spring onion, fresh chilli and mange tout, served with fluffy rice. Top with some extra chilli for a spicy kick!

Allergens:SesameCereals containing GlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pot(s)

Chicken Stock

150 grams

Basmati Rice

280 grams

Diced Chicken Thigh

1 tbsp


1 sachet

Sesame Oil


2 unit(s)

Spring Onion

2 unit(s)


½ unit(s)

Red Bullet Chilli

1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 sachet

Rice Vinegar

1 pack(s)


Not included in your delivery

300 milliliter(s)

Water for the Rice

100 milliliter(s)

Water for the Sauce

1.5 tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3096 kJ
Energy (kcal)740 kcal
Fat25.0 g
of which saturates5.0 g
Carbohydrate78 g
of which sugars8.0 g
Protein51 g
Salt2.91 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Mixing Bowl
Cutting board
Measuring Cups
Frying Pan
Instructionsarrow up iconarrow up icon
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Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, add in and dissolve half the stock powder, then stir in the rice, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.


Meanwhile, put the diced chicken thigh in a mixing bowl and add half the cornflour and half the sesame oil. Season with salt and pepper and mix well with your hands. Leave to one side. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. In a small bowl, mix the remaining cornflour with 1tsp of water per person. Set aside.


Boil your kettle. Trim the spring onion and thinly slice. Zest the lemon then chop in half. Halve the chilli lengthways, deseed and finely chop. In the measuring jug, combine the boiling water (see ingredients for amount) with the remaining stock powder and sesame oil, a pinch of lemon zest, the lemon juice, soy sauce, rice vinegar, sugar and a pinch of chilli. This is your sauce.


Heat a drizzle of oil in a large frying pan or wok on high heat. When hot, add the chicken and stir-fry until just turning golden, 3-4 mins. Transfer to a bowl and set aside. Carefully wipe out the pan (it'll be hot!) and return to medium heat. Add the sauce and bring to a simmer then whisk in the cornflour mixture, making sure there are no lumps.


Return the chicken to the pan along with the mangetout and half the spring onion. Simmer until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Season to taste with salt and pepper if needed. TIP: If you like things zingy, add a pinch more lemon zest.


Fluff up the rice with a fork and serve in bowls. Spoon the lemon chicken over the top and finish with a sprinkling of remaining spring onion and the chilli (if you want a bit more kick!). Enjoy!