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CĀNTĪNG style lemon chicken

Name: CĀNTĪNG style lemon chicken
Cook time: 30 min
Yield: 4
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: 2,898kJ (693kcal)
Protein: 47g
Carbohydate: 87g
Sugars: 12g
Fat, total:13g
Saturated:3g
Sodium:2,135mg
Contains:Cashews, Sesame, Soy

Serving Amount:

Serves 4 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 2cm slices. Trim the woody ends off the sweet stem broccoli, then cut in thirds. Thinly slice the spring onions 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.