something classic chicken breast
with Ginger-Garlic Veggies- Soya
- Blé
- Oeuf
- Moutarde
- Lait
- Poisson
- Moutarde
- Sésame
- Soya
- Sulfites
- Arachides
- Lait
- Noix
- Oeuf
- Crustacés
- Blé
- Peut contenir des traces d’allergènes
- Gluten
- Triticale
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!
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)
1 pièce(s)
Courgette
1 pièce(s)
Carotte
4 cs
Sauce au gingembre
(Contient: Soya, Blé Peut contenir : Poisson, Moutarde, Sésame, Sulfites, Lait, Oeuf, Crustacés, Gluten)
2 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Crustacés, Blé, Gluten)
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 : Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé, Triticale)
Pas inclus dans votre livraison
cs
Beurre non salé*
(Contient: Lait)
cs
Huile*
cc
Sel*
cc
Poivre*
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.
