Cal Smart Lemon Chicken Stir-Fry
with Toasted Sesame Rice- Soya
- Sulfites
- Blé
- Sésame
- Poisson
- Moutarde
- Sésame
- Soya
- Sulfites
- Arachides
- Lait
- Noix
- Oeuf
- Crustacés
- Blé
- Peut contenir des traces d’allergènes
- Gluten
- Triticale
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.
Ingrédients
2 pièce(s)
Poitrines de poulet
¾ tasse(s)
Riz au jasmin
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé)
113 g
Pois sucrés
2 pièce(s)
Oignon vert
1 pièce(s)
Citron
4 cs
Sauce soya
(Contient: Soya, Sulfites, Blé Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Oeuf, Crustacés, Blé, Gluten)
7.5 g
Bouillon de poulet en poudre
(Contient: Soya Peut contenir : Moutarde, Sésame, Sulfites, Arachides, Lait, Noix, Blé)
1 pièce(s)
Miel
18 g
Fécule de maïs
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé, Triticale)
9 g
Graines de sésame
(Contient: Sésame Peut contenir : Moutarde, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Gluten)
4 g
Sel d’ail
(Peut contenir : Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Blé, Triticale)
Pas inclus dans votre livraison
2 cc
Huile*
0.13 cc
Sel*
0.12 cc
Poivre*
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.
