Sticky lemon chicken

Name: Sticky lemon chicken
Cook time: 20 min
Yield: 4

with bok choy and carrot rice

Ready in around 20 mins

RECIPE FACT:

Bok choy has been growing since 400 AD in one of the most famous agricultural regions in the world: Yangtze Delta, China.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND CHICKEN:

Slice the bok choy into 1 cm slices discarding the root end. Peel and grate the carrots. Roughly chop the coriander including stalks and set aside. Sprinkle the cornflour into a bowl, season with salt and set aside. Remove the free-range chicken breasts from their packaging, pat dry with a paper towel then slice into 2 cm pieces.
2. TO HEAT THE CARROT RICE:

Spray a non-stick pan with oil and place over a medium-high heat. Open the bag of steamed brown rice, squeezing gently on the bag to break up any large clumps and add to the pan with the carrot. Season with salt and cook for 1-2 mins. Pour in the soy and ginger seasoning, stir to combine then remove from the pan and cover to keep warm.
3. TO COOK THE LEMON CHICKEN:

Coat the chicken pieces in the cornflour Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the chicken and cook for 2-3 mins turning regularly until golden and cooked through. Add the bok choy and cook for 1-2 min. Pour in the lemon sauce and cook for 30-60 secs.
TO SERVE:

Spoon carrot rice into bowls and top with sticky lemon chicken and bok choy. Drizzle over any remaining sauce in the pan. Sprinkle with toasted sesame seeds and sprinkle over coriander. Mix together to eat.