Sticky Lemon Chicken
with Bacon Fried Rice- Gluten
- Molluscs
- Wheat
- Sesame
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
All-aboard for a magical taste tour of the world! Sit back and relax while we spoil you with famous regional fare from around the globe. This week we take your taste buds to China with our Chinese-inspired Sticky Lemon Chicken. The sweet lemony chicken is served atop a tasty egg and vegetable fried rice. A true crowd-pleaser, this is sure to be a hit at the dinner table!
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 bunch
spring onion
½
lemon
1
carrot
2 clove
garlic
1 bag
Pea Pods
1 packet
chicken thigh
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
sweet chilli sauce
1 packet
sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
crispy shallots
1 bag
coriander
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains: Gluten, Soy;)
2 tbs
plain flour
(Contains: Gluten, Wheat;)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until just tender, 10 mins. Drain.
• Meanwhile, thinly slice spring onion. Slice lemon into wedges. Finely chop carrot and garlic. Trim pea pods and slice into thirds. Cut chicken thigh into 2cm chunks. • In a small bowl, combine oyster sauce, sweet chilli sauce, sesame seeds, a generous squeeze of lemon, and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook diced bacon, carrot and pea pods, breaking up with a spoon, until golden, 5-7 mins. • Stir in cooked rice, spring onion, garlic and the soy sauce and cook, tossing, until warmed through, 2-3 mins. Remove from heat. Season to taste. • Transfer to a bowl and cover to keep warm. • Meanwhile, combine chicken and the plain flour in a medium bowl.
• Return frying pan to high heat with a generous drizzle of olive oil. • When oil is hot, stir-fry chicken in batches until browned, 5-6 mins. Transfer to a paper towel-lined plate. • Reduce heat to low, add sauce mixture and return cooked chicken to the pan, tossing until slightly thickened, 1-2 mins. • Divide fried rice and chicken between bowls. Spoon over sauce from pan. Sprinkle with crispy shallots. Tear over corianderto serve.
