Q3 Lemon Chicken
- Wheat
- Cereals containing gluten
- Soya
Ingredients
15 milliliter(s)
Mirin
1 sachet(s)
Chicken Stock Powder
24 milliliter(s)
Sesame Oil
150 grams
Basmati Rice
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
260 grams
Diced British Chicken Thigh
½ unit(s)
Red Chilli
2 unit(s)
Spring Onion
20 grams
Cornflour
2 unit(s)
Lemon
150 grams
Mangetout
Not included in your delivery
1.5 tsp
Sugar
300 milliliter(s)
Water for the Rice
100 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, stir in and dissolve half the chicken stock, then stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, put the diced chicken thigh in a 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 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 onions then slice thinly. Zest the lemons then chop in half. Halve the chilli lengthways, remove the seeds then finely chop. In a measuring jug, combine the boiling water for the sauce (see ingredients for amount) with the remaining stock powder, sesame oil, a pinch of lemon zest, the lemon juice, soy sauce, mirin, sugar (see ingredients for amount) and a pinch of chilli.
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 onions. Simmer until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when 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 sprinkle of remaining spring onion and chilli (if you want a bit more kick!). Enjoy!
