Lemon Chicken

Name: Lemon Chicken
Total time: 30 min
Yield: 5 servings
Ingredients: Avocado Spray Oil; 2 Large Heads Broccoli; 200 g Buk Choy; 1 kg Chicken Thigh; 0.5 Cup Chicken Stock; 5 Garlic Cloves; 2 Lemons; 80 g Honey; 4 g Onion Powder; 30 ml Low Sodium Soy Sauce; 10 ml Sesame Oil; 15 g Corn Flour; 300 g Basmati Rice; 600 ml Cold Water; Salt; Spring Onion; Sesame Seeds

30m

Serves 5

youtube.com

Lemon Chicken

youtube.com

30m

Serves 5

Directions

1Make lemon sauce, cut up vegetables, and dice chicken.
2In a mixing bowl add vegetable or chicken stock, honey, onion powder, low sodium soy sauce, sesame oil, and corn flour, ground white pepper to taste, then whisk to combine.
3Grate garlic with microplane and add to the sauce.
4Cut lemons in half, juice them and add to the sauce.
5Place a pot of water on the stovetop over high heat and allow it to come to a boil.
6Stand the broccoli up and slice around the core, separating all of those florets.
7Trim up the florets and remove the woody end of the stem.
8Cut off that root of the buk choy and slice into even size pieces.
9Slice the chicken lengthwise through the center, rotate, and dice into bite-size pieces.
10Add salt to the water and add in the broccoli and stems then blanch for about two minutes.
11Add in the buk choy, push that down and cook for a further one minute to soften everything then strain it and place it straight into ice cold water to shock it.
12Add basmati rice, cold water, and salt into a saucepan then place it onto a high heat.
13Give it a quick mix to prevent any clumps, place on a lid, reduce the heat to low and cook for 12 minutes covered.
14Turn it off the heat and then let it sit for four minutes with the lid still on.
15Place a pan onto your stovetop and add a touch of avocado oil.
16Add in your drained vegetables, add a pinch of salt and touch of crack black pepper, then sauté for about two to two and a half minutes.
17Place the same pan back over a high heat, add avocado oil, and then add in all of the chicken.
18Spread it out so it's not sitting on top of one another, cook this for a total of 10 minutes.
19Lightly season with salt, then add sauce and mix around.
20Cook for about one and a half to two minutes and then remove this from the stove top.
21Place the rice onto one side of the container.
22Add the vegetables in the middle and chicken on the remaining side.
23Sprinkle sesame seeds on the rice and chicken.

Ingredients

Avocado Spray Oil
2 Large Heads Broccoli
200 g Buk Choy
1 kg Chicken Thigh
0.5 Cup Chicken Stock
5 Garlic Cloves
2 Lemons
80 g Honey
4 g Onion Powder
30 ml Low Sodium Soy Sauce
10 ml Sesame Oil
15 g Corn Flour
300 g Basmati Rice
600 ml Cold Water
Salt
Spring Onion
Sesame Seeds

Equipment

Mixing bowlCutting boardKnifeWhiskCitrus juicerPotPanSpatula

Tips

Use chicken thigh for reheating and storing better
Add sesame oil with garlic for a stir fry.
Microwave on one minute bursts for roughly three minutes to reheat.

Lemon Chicken

30m

Serves 5

youtube.com

Lemon Chicken

youtube.com

30m

Serves 5

Directions

1Make lemon sauce, cut up vegetables, and dice chicken.
2In a mixing bowl add vegetable or chicken stock, honey, onion powder, low sodium soy sauce, sesame oil, and corn flour, ground white pepper to taste, then whisk to combine.
3Grate garlic with microplane and add to the sauce.
4Cut lemons in half, juice them and add to the sauce.
5Place a pot of water on the stovetop over high heat and allow it to come to a boil.
6Stand the broccoli up and slice around the core, separating all of those florets.
7Trim up the florets and remove the woody end of the stem.
8Cut off that root of the buk choy and slice into even size pieces.
9Slice the chicken lengthwise through the center, rotate, and dice into bite-size pieces.
10Add salt to the water and add in the broccoli and stems then blanch for about two minutes.
11Add in the buk choy, push that down and cook for a further one minute to soften everything then strain it and place it straight into ice cold water to shock it.
12Add basmati rice, cold water, and salt into a saucepan then place it onto a high heat.
13Give it a quick mix to prevent any clumps, place on a lid, reduce the heat to low and cook for 12 minutes covered.
14Turn it off the heat and then let it sit for four minutes with the lid still on.
15Place a pan onto your stovetop and add a touch of avocado oil.
16Add in your drained vegetables, add a pinch of salt and touch of crack black pepper, then sauté for about two to two and a half minutes.
17Place the same pan back over a high heat, add avocado oil, and then add in all of the chicken.
18Spread it out so it's not sitting on top of one another, cook this for a total of 10 minutes.
19Lightly season with salt, then add sauce and mix around.
20Cook for about one and a half to two minutes and then remove this from the stove top.
21Place the rice onto one side of the container.
22Add the vegetables in the middle and chicken on the remaining side.
23Sprinkle sesame seeds on the rice and chicken.