Cal Smart Lemon Chicken Stir-Fry
with Toasted Sesame Rice
This Chinese-inspired sticky honey lemon chicken is a quick and flavourful dish perfect for busy nights. Tender chicken is glazed in a sweet and savoury honey-lemon sauce, then stir-fried with crisp snap peas for a refreshing crunch and served over fragrant sesame rice.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Jasmine Rice
113 g
Sugar Snap Peas
2 unit(s)
Green Onion
1 unit(s)
Lemon
4 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
7.5 g
Chicken Stock Powder
(Contains Soy May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
1 unit(s)
Honey
18 g
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
9 g
Sesame Seeds
(Contains Sesame May contain Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
2 tsp
Oil*
0.13 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Pat chicken dry with paper towels.
- Cut into 1-inch pieces. Season with garlic salt and pepper.
- Add half the soy sauce to a medium bowl. Add chicken, then stir to coat.
- Using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium-high. (TIP: You can skip this step if you don't want to toast the sesame seeds.)
- When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Trim snap peas.
- Zest, then juice half the lemon. Cut remaining lemon in half and slice into 1/4 inch half moons.
- Thinly slice green onions.
- To a small bowl, add honey, lemon zest, the remaining soy sauce, 1 tbsp (2 tbsp) lemon juice, chicken broth concentrate and 1/4 cup (1/2 cup) water. Stir to combine. (Tester pls confirm lemon and water amt.)
- Remove chicken from marinade and pat dry with paper towels.
- To a shallow dish, add chicken and cornstarch. Toss to coat. (Tester is this enough to coat?)
- In the same pan from step 3, heat 2 tbsp (4tbsp) oil over medium-high.
- When hot, carefully add chicken.
- Cook, stirring often, until golden-brown and cooked through, 4-5 min.**
- Transfer chicken to a paper towel lined plate.
- Discard excess oil and carefullly wipe out pan.
- Heat the same pan from step 5 over medium. Add 1 tbsp (2 tbsp) oil, then snap peas and half the green onions. Cook for 1-2 minutes until slightly softened.
- Add honey-lemon mixture. Cook for 3-4 min, stirring occasionally, until sauce thickens slightly.
- Season with salt and pepper, if desired.
- Add chicken and lemon slices to pan. Cook 1-2 mins, to heat through.
- Add sesame seeds to the pot with rice. Fluff rice with a fork and stir to combine.
- Divide rice between bowls.
- Top with chicken stir-fry.
- Sprinkle remaining green onions over top.