Skip to the beginning of the images gallery

CĀNTĪNG style lemon chicken

Name: CĀNTĪNG style lemon chicken
Cook time: 30 min
Yield: 2
Cuisine: Guest chef, Nic Watt

with greens and cashew fried rice

Ready in around 30 mins

RECIPE FACT:

A tip for cooking with Chinese flavours, is to have a little freshly grated ginger on the side. IF you need to give your sauce, or rice a little more zing simply finish by squeezing some freshly grated ginger juice over the top.

Nutritional Info:

Energy: 2,892kJ (691kcal)
Protein: 47g
Carbohydate: 87g
Sugars: 12g
Fat, total:13g
Saturated:3g
Sodium:2,135mg
Contains:Cashews, Sesame, Soy

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND THE CHICKEN:
Trim the end off the bok choy and remove any damaged outer leaves. Cut into 2 cm slices. Trim the woody ends off the sweet stem broccoli, then cut in thirds. Thinly slice the spring onion on the diagonal. Crack an egg into a mixing bowl and beat lightly. Place the cornflour into another mixing bowl. Remove the free-range ginger chicken breasts from their packaging then cut each breast into 7-8 pieces. Place into the beaten egg and mix gently. Draining any excess egg, add the chicken pieces into the cornflour and toss to coat.
2. TO COOK THE VEGETABLES:
Heat a non-stick frying pan or a wok over a medium-high heat with a drizzle of oil. Once hot add the sweet stem broccoli and cook for 2-3 mins. Add the bok choy, cook for 1 min then add 1 tbsp of soy seasoning and cook for a further 1-2 mins. Season with black pepper, remove from the pan and cover to keep warm.
3. TO COOK THE CASHEW FRIED RICE:
Open the bag of steamed rice, breaking up any clumps by squeezing gently. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the diced red capsicum, rice, half the spring onion, cashews and sesame seeds. Cook for 2-3 mins then add remaining soy seasoning and mix to combined. Remove from the pan and cover to keep warm.
4. TO COOK THE LEMON CHICKEN:
Wipe out the pan and place back over a medium-high heat with a generous drizzle of oil. Once hot add the chicken and cook for 1-2 mins each side or until cooked through. Add the lemon sauce and stir to coat for 30 secs.
TO SERVE:
Divide the cashew fried rice between bowls and top with vegetables. Add the lemon chicken drizzling over any pan sauce. Sprinkle with the remaining spring onion.