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Sticky lemon chicken

Name: Sticky lemon chicken
Cook time: 25 min
Yield: 4

with roasted edamame and black sesame

Ready in around 25 mins

RECIPE FACT:

The lemon was introduced to the Americas in 1493 when Christopher Columbus brought lemon seeds to Hispaniola on his voyages.

Nutritional Info:

Energy: 3438kj (821Kcal)
Protein: 43g
Carbohydrate: 76g
Fat: 29g
Contains: sesame, soy, gluten, egg, wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰C (fan bake).
1. TO PREPARE AND COOK THE VEGETABLES:

Finely slice the spring onions on the diagonal. Peel the carrot and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel. Heat a drizzle of oil in a large frying pan over a medium heat. Once hot add the edamame and cook for 2 mins to create a char. Add carrots ribbons and spring onions, cook for a further 2 mins and season with salt and pepper. Remove from the pan, cover to keep warm. Pick coriander leaves from stalk and set aside.
2. TO HEAT THE RICE:

Microwave option (preferred): Open the bag of steamed sesame rice breaking up any clumps by squeezing the bag gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed sesame rice breaking up any clumps by squeezing the bag gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.
3. TO PREPARE AND COOK THE CHICKEN:

Line an oven tray with baking paper. Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut each chicken thigh into 5 even pieces. In a mixing bowl add chicken pieces, cornflour and panko crumb and 3 tbsps of the sticky lemon sauce. Mix well to coat. Place chicken in a single layer onto oven tray. Bake for 8 mins then flip the chicken on the tray and bake for a further 8 mins or until chicken is cooked through.
TO SERVE:

Spoon the sesame rice into bowls and place the carrot ribbons, edamame and spring onions on top. Add the lemon chicken and drizzle left over sauce from the pan. Finish with black sesame mayo and picked coriander.