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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
¾ tasse(s)
Riz au jasmin
113 g
Pois sucrés
2 pièce(s)
Oignon vert
1 pièce(s)
Citron
4 cs
Sauce soya
(Contient Soya, Sulfites, Blé Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
7.5 g
Bouillon de poulet en poudre
(Contient Soya Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Sulfites, Blé)
1 pièce(s)
Miel
18 g
Fécule de maïs
(Peut contenir Soya, Sésame, Poisson, Lait, Oeuf, Moutarde, Triticale, Sulfites, Crustacés, Blé, Noix, Arachides)
9 g
Graines de sésame
(Contient Sésame Peut contenir Soya, Sulfites, Noix, Oeuf, Gluten, Lait, Moutarde, Arachides)
4 g
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
Pas inclus dans votre livraison
2 cc
Huile*
0.13 cc
Sel*
0.12 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.