Sticky lemon chicken

Name: Sticky lemon chicken
Cook time: 20 min
Yield: 2

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 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND CHICKEN:

Finely chop the spring onion on the diagonal. Slice the root end off the bok choy and discard then separate the leaves and slice any larger leaves in half. Peel and grate the carrot. Sprinkle the cornflour into a bowl, season well with salt and pepper then 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 COOK 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 and half the spring onion. 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:

Sprinkle the cornflour into a bowl, season well with salt and pepper then add the chicken pieces and toss to coat well. 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. Add the bok choy and cook for 2-3 mins. Pour in the lemon sauce and cook for 1-2 mins or until sauce has thickened and the chicken is cooked through.
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 remaining spring onion. Mix together to eat.