Spicy Chinese Style Lemon Chicken
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Spicy Chinese Style Lemon Chicken

Spicy Chinese Style Lemon Chicken

with Chili-Garlic Bok Choy

Cornstarch-dusted fried chicken thighs get finished with a sticky-sweet lemon sauce. In our take on a Chinese-American classic, simple green onion-jasmine rice and chili-infused bok choy round out this take-out fake-out!

Allergens:
Sulphites
Sesame

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
DifficultyMedium

Ingredients

serving amount

340 g

Chicken Leg (Boneless)

1 unit

Lemon

2 tbsp

Cornstarch

(Contains Sulphites)

2 unit

Green Onion

1.5 tsp

Garlic Salt

1 unit

Chicken Broth Concentrate

¾ cup

Jasmine Rice

1 tbsp

Black Sesame Seeds

(Contains Sesame)

2 tsp

Sriracha

(Contains Sulphites)

1 tbsp

Sesame Oil

(Contains Sesame)

227 g

Shanghai Bok Choy

1 tbsp

Chili-Garlic Sauce

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

1 tbsp

Sugar*

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Nutrition Values

Energy (kJ)0 kJ
Calories810 kcal
Fat32 g
Saturated Fat4 g
Carbohydrate93 g
Sugar10 g
Dietary Fiber7 g
Protein42 g
Cholesterol160 mg
Sodium1850 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.

Instructions

PREP & COOK RICE
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Meanwhile, thinly slice the green onion. Cut the bok choy into 1/2-inch pieces. Zest, then juice the lemon. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

PREP CHICKEN
2

Pat the chicken dry with paper towels. Cut the chicken into 1/4-inch pieces. Add the chicken, garlic salt, cornstarch and 1/2 tsp pepper (dbl for 4ppl) to a large bowl. Toss to coat.

ROAST BOK CHOY
3

Toss the bok choy and chili garlic sauce with 1 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven until the bok choy is tender-crisp, 8-9 min.

MAKE SAUCE
4

Whisk together the lemon zest, lemon juice, sesame seeds, sriracha, sesame oil, chicken broth concentrate, 1 tbsp sugar and 1/4 cup water (dbl both for 4ppl) in a medium bowl. Set aside.

COOK CHICKEN
5

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the chicken. Cook, stirring occasionally, until cooked through, 4-5 min.** Add the lemon sauce to the pan. Cook , stirring often, until the sauce thickens slightly, 2-3 min.

FINISH AND SERVE
6

Fluff the rice with a fork. Stir in half the green onions. Season with salt. Divide the rice between plates. Top with the chilli garlic bok choy and lemon chicken. Sprinkle over the remaining green onions.

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