Gingery Chili-Lemon Chicken
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Gingery Chili-Lemon Chicken

Gingery Chili-Lemon Chicken

with Charred Veggies and Scallion Rice

Inspired by the Chinese-American classic, this lemon chicken recipe has bright and fiery flavours. Generously sauced chicken tenders team up with lightly charred veggies for a satisfying dinner any night of the week.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

310 g

Chicken Breast Tenders

¾ cup

Jasmine Rice

56 g

Carrot, julienned

56 g

Snow Peas

1 unit(s)


1 unit(s)

Green Onion

2 tbsp

Sweet Chili Sauce

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 unit(s)

Chicken Broth Concentrate

1 tbsp

Moo Shu Spice Blend

(Contains Wheat, Soy)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories750 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate88 g
Sugar11 g
Dietary Fiber3 g
Protein43 g
Cholesterol150 mg
Sodium1550 mg
Trans Fat0.5 g
Potassium800 mg
Calcium50 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.


Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel
Shallow Dish


Cook rice

Before starting, wash and dry all produce. Add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, using a strainer, rinse rice until water runs clear.Add to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.


Zest, then juice lemon.Trim, then halve snow peas.Thinly slice green onions.Add sweet chili sauce, stock concentrate, lemon zest, half the soy sauce, 1 tbsp (2 tbsp) lemon juice and 1/3 cup (2/3 cup) water to a small bowl. Stir to combine.

Cook veggies

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, snow peas and carrots. Cook, stirring often, until lightly charred and tender-crisp, 2-3 min. Add remaining soy sauce. Season with salt and pepper, then stir to coat.Transfer veggies to a plate and cover to keep warm.

Prep chicken

Pat chicken dry with paper towels. On a clean cutting board, cut chicken into 1-inch pieces. Combine Cream Sauce Spice Blend and Moo Shu Spice Blend in a shallow dish. Add chicken.Toss to coat.

Cook chicken

Reheat the same from step 3 pan over medium-high.When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, flipping once, until golden-brown, 1-2 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step.) Reduce heat to medium. Add sauce mixture and 1 tbsp (2 tbsp) butter. Cook, stirring occasionally until butter has melted, sauce thickens slightly and chicken is cooked through, 2-4 min.** Season to taste with salt and pepper.

Finish and serve

Fluff rice with fork. Add half the green onions. Stir to mix.Divide rice between plates. Top with veggies and chicken.Spoon any remaining sauce from the pan over top.Sprinkle remaining green onions overtop.

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