Sticky Sesame Lemon Chicken
with Bacon, Egg & Veggie Fried Rice
- Eggs
- Soy
- Sesame
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Gluten
- Peanuts
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
- Sesame
From the sweet and savoury coating on the chicken thigh, to the loaded fried rice with an added depth of flavour from the bacon, this dish definitely rivals takeaway.
Ingredients
1 bunch
spring onion
1
carrot
1 bag
green beans
1 clove
garlic
½
lemon
1 packet
diced bacon
(May be present: Soy, Milk)
1 packet
microwavable basmati rice
(Contains: Soy)
1 sachet
sesame seeds
(Contains: Sesame May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut)
1 packet
chicken thigh
1 packet
cornflour
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs)
3 tbs
honey
1 tbs
soy sauce (for the rice)
1 tbs
soy sauce (for the sauce)
(Contains: Gluten, Soy)
Utensils
Cooking Steps
• Thinly slice spring onion. Finely chop carrot. Trim green beans and roughly chop. Finely chop garlic. Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add spring onion, then crack egg into the pan and scramble until cooked through, 1 minute. Season with salt and pepper. Transfer to a plate.
• Return frying pan to high heat with a drizzle of olive oil. Cook diced bacon, carrot and green beans, breaking up bacon with a spoon, until golden, 5-7 minutes. • Stir in microwaveable basmati rice, garlic and the soy sauce (for the rice). Cook until warmed through, 2-3 minutes. Remove from heat. • Return scrambled egg to pan, tossing to combine. Season with salt and pepper. • Transfer to a bowl and cover to keep warm.
• In a small bowl, combine the honey, soy sauce (for the chicken), sesame seeds and juice from the lemon wedges. Cut chicken into 2cm chunks. • In a medium bowl combine cornflour and a generous pinch of salt and pepper. • Add chicken, tossing to coat.
• Wipe out frying pan and return to high heat with a generous drizzle of olive oil. When oil is hot, dust off any excess flour from chicken. • Cook chicken in batches, tossing, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a paper towel-lined plate. • Return all chicken to pan. Add sauce mixture and cook, tossing, until coated and heated through.
• Divide bacon, egg and veggie fried rice between bowls. • Top with sticky sesame lemon chicken. Spoon over sauce from pan to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The sticky chicken and fried rice are widely loved, with many comparing the dish favourably to Chinese takeaway. Some found the lemon flavour too strong or too subtle, and a few felt the honey overpowered the sauce.
- Ease of prep: Most found the dish enjoyable but noted it takes significantly longer than the stated time, with many steps and multiple bowls adding to the effort.
- Suggestions: Use only half the lemon to avoid an overly tart sauce, and reduce honey by a tablespoon or two if you prefer less sweetness. Adding chilli, sesame oil, or an extra egg to the fried rice can boost flavour, and some found cooking the egg directly with the rice rather than separately saved time and washing up. Sprinkling sesame seeds after plating rather than cooking them in the sauce helps prevent burning.
- Leftovers: Several customers noted the generous portions made excellent leftovers, with the dish reheating well for lunch the next day.
- Portions: Most found the serving size very generous, though some felt the ratio of rice to chicken was uneven and would have preferred more chicken.
