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Sticky lemon chicken

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

with charred edamame and black sesame mayo

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: 3,288kJ (786kcal)
Protein: 45g
Carbohydate: 88g
Sugars: 18g
Fat, total:26g
Saturated:3g
Sodium:1,204mg
Contains:Eggs, Gluten, Sesame, Soy, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE AND COOK THE VEGETABLES:
Finely slice the spring onions on the diagonal. Peel the carrots and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel. Place a large non-stick frying pan over a medium heat with a drizzle of oil. Once hot, add the edamame and cook for 2 mins to create a char. Add the carrots ribbons and spring onion, cook for a further 1 min and season with salt and pepper. Remove from the pan and cover to keep warm. Chop the coriander, including stalks 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. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.
3. TO PREPARE AND COOK THE CHICKEN:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each breast into 4 even pieces, place into a bowl with the cornflour and toss to coat. Place the pan back over a medium-high heat with a drizzle of oil. Once hot, add the chicken, season with salt and cook for 3-4 mins each side or until cooked through. Pour in the sticky lemon sauce, cook for 30-60 secs and toss to coat.
TO SERVE:
Spoon the sesame rice into bowls and top with the vegetables. Add the lemon chicken, drizzling over any remaining sauce from the pan. Dollop with black sesame mayo and sprinkle over chopped coriander.