Crispy Lemon Chicken
with Steamed Rice and Ginger-Garlic Veggies
This scrumptious Chinese take-out inspired Lemon Chicken has an incredibly tasty and crispy coating, served with a delicious lemon-honey sauce and is ready in just over 30 minutes!
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
1 unit(s)
Zucchini
1 unit(s)
Carrot
4 tbsp
Ginger Sauce
(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
1 unit(s)
Lemon
1 unit(s)
Honey
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Green Onion
9 g
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
Not included in your delivery
tbsp
Unsalted Butter*
(Contains Milk)
tbsp
Oil*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Add rice to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-15 min.
- Remove from heat. Set aside, still covered.
- Peel, then have carrot lengthwise. Cut into 1/4-inch half-moons.
- Halve zucchini lengthwise. Cut into 1/2-inch half-moons.
- To a parchment-lined baking sheet, add carrots, zucchini, half the ginger sauce and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven for 20-24 min, stirring halfway until tender and golden.
- While veggies cook, add mayo and remaining ginger sauce to a small bowl. Stir to mix.
- Add panko to a shallow dish.
- Pat chicken dry with paper towels.
- Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper.
- Coat chicken all over with the mayo-ginger sauce mixture.
- Working with one chicken breast at a time, press both sides into panko to coat completely.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp oil, then chicken. (NOTE: For 4 ppl, cook in batches, using 1 tbsp oil per batch.)
- Pan-fry until golden-brown, 2-3 min per side.
- Remove the pan from heat. Transfer chicken to another parchment-lined baking sheet. Carefully wipe out pan.
- Roast in the middle of the oven until cooked through, 8-14 min.**
- Thinly slice green onion.
- Juice lemon.
- Add corn starch, broth concentrate, honey, 2 tbsp (4 tbsp) lemon juice and 1/4 cup (1/2 cup) water to a medium bowl. Season with salt and pepper. Stir to mix.
- When ready to serve, reheat pan over medium heat. WHen hot, add 1 tbsp (2 tbsp), then swir the pan for 1 min until melted.
- Add sauce mixture. Cook, stirring often until lightly thickened and simmering, 1-2 min.
- Fluff rice with fork, then stir in half green onions.
- Thinly slice chicken?
- Divide rice, veggies and chicken between plates.
- Spoon lemon sauce over chicken.
- Sprinkle remaining green onions overtop.