something classic chicken breast
with 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!
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
1 pièce(s)
Courgette
1 pièce(s)
Carotte
4 cs
Sauce au gingembre
(Contient Soya, Blé Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Sulfites)
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
⅓ tasse(s)
Chapelure panko
(Contient Blé Peut contenir Blé, Gluten)
1 pièce(s)
Citron
1 pièce(s)
Miel
1 pièce(s)
Concentré de bouillon de poulet
1 pièce(s)
Oignon vert
9 g
Fécule de maïs
(Peut contenir Soya, Sésame, Poisson, Lait, Oeuf, Moutarde, Triticale, Sulfites, Crustacés, Blé, Noix, Arachides)
Pas inclus dans votre livraison
cs
Beurre non salé*
(Contient Lait)
cs
Huile*
cc
Sel*
cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.