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.
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