This quick and easy number is guaranteed to put smiles on everyone’s dials for dinner. With tender chicken and colourful veggies in an irresistible lemon sauce, plus fluffy basmati rice and crispy shallots, what's not to like?
/ serving 4 people
/ serving 4 people
soy sauce(ContainsGluten, Soy)
In a medium saucepan, add the water and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
Thinly slice the carrot (unpeeled) into half-moons. Cut the capsicum into 1cm pieces. Roughly chop the Asian greens. Zest the lemon to get a generous pinch, then slice into wedges. Cut the chicken thigh into 2cm pieces.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the carrot and capsicum and cook until tender, 4-5 minutes. Add the Asian greens and cook until tender, 1-2 minutes. Season with a pinch of salt and pepper, then transfer to a medium bowl and cover to keep warm. While the veggies are cooking, in a small bowl, combine the honey, 1 crumbled chicken stock cube, warm water, soy sauce, lemon zest and a generous squeeze of lemon juice. Set aside.
In a large bowl, combine the plain flour and chicken. Season with a pinch of salt and pepper and toss to coat. Return the frying pan to a medium-high heat with enough olive oil to cover the base of the pan. Add the chicken and cook, tossing occasionally, until golden and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
Spoon out any excess oil in the pan. Add the honey-lemon mixture to the chicken in the pan and cook until slightly thickened, 3-4 minutes. Remove from the heat and return the veggies to the pan. Toss to coat.
Divide the garlic rice, sticky lemon chicken and veggies between bowls and garnish with the crispy shallots.