Crispy Lemon Chicken

Name: Crispy Lemon Chicken with Steamed Rice and Ginger-Garlic Veggies
Yield: 2
Cuisine: 0
Ingredients: 2 unit(s) Chicken Breasts; ¾ cup Jasmine Rice; 1 unit(s) Zucchini; 1 unit(s) Carrot; 4 tbsp Ginger Sauce; 2 tbsp Mayonnaise; ⅓ cup Panko Breadcrumbs; 1 unit(s) Lemon; 1 unit(s) Honey; 1 unit(s) Chicken Broth Concentrate; 1 unit(s) Green Onion; 9 g Cornstarch; tbsp Unsalted Butter*; tbsp Oil*; tsp Salt*; tsp Pepper*

with Steamed Rice and Ginger-Garlic Veggies

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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!

Allergens:

Soy

•Wheat

•Egg

•Mustard

•Milk

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.

Preparation Time

Cooking Time

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

¾ cup

Jasmine Rice

1 unit(s)

Zucchini

1 unit(s)

Carrot

4 tbsp

Ginger Sauce

2 tbsp

Mayonnaise

⅓ cup

Panko Breadcrumbs

1 unit(s)

Lemon

1 unit(s)

Honey

1 unit(s)

Chicken Broth Concentrate

1 unit(s)

Green Onion

9 g

Cornstarch

Not included in your delivery

tbsp

Unsalted Butter*

tbsp

Oil*

tsp

Salt*

tsp

Pepper*

Nutrition Values

Calories790 kcal

Fat18 g

Saturated Fat2.5 g

Carbohydrate111 g

Sugar22 g

Dietary Fiber5 g

Protein48 g

Cholesterol135 mg

Sodium680 mg

Trans Fat0.1 g

Potassium1250 mg

Calcium75 mg

Iron4.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Parchment Paper

•Baking Sheet

•Shallow Dish

•Small Bowl

•Plastic Wrap

•Large Non-Stick Pan

•Medium Bowl

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.