Lemon and Ginger-Glazed Chicken with Jasmine Rice

Lemon and Ginger-Glazed Chicken with Jasmine Rice

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, May 21, 2017.

Lemon and ginger go together like milk and cookies!


Ingredients

JASMINE RICE

  • 1 cup jasmine rice
  • 1½ cups water

LEMON AND GINGER-GLAZED CHICKEN

  • 1 tablespoon soy sauce
  • ¼ teaspoon salt
  • Zest of ½ lemon
  • 2 teaspoons lemon juice
  • ½ cup water
  • 1½ teaspoons runny honey
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon finely grated ginger
  • 2 teaspoons sesame seeds
  • Pinch of chilli flakes (optional)
  • 300g chicken thighs
  • 1 tablespoon cornflour
  • ½ brown onion, thinly sliced
  • 1 carrot, cut in half lengthways and thinly sliced
  • ½ head broccoli, cut into small florets
  • ½ capsicum, core and seeds removed and thinly sliced

TO SERVE

  • 10g crispy shallots

Steps

  1. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. While rice is cooking, whisk together soy sauce, salt, lemon zest and juice, water, honey, sweet chilli sauce, ginger, sesame seeds and chilli flakes (if using) in a small bowl and set aside.
  3. Pat chicken dry with paper towels, dice 2cm and place in a shallow bowl. Heat a drizzle of oil in a large fry-pan on high heat. Add cornflour to bowl with chicken, season with salt and pepper and toss to coat.
  4. Cook chicken for 4-5 minutes, turning often, until evenly browned. Remove from pan and set aside. Return pan to high heat with another drizzle of oil. Cook onion for 2-3 minutes, until softened. Add carrot and broccoli and cook for a further 2-3 minutes, until broccoli is bright green and tender.
  5. Add capsicum and soy sauce mixture to pan along with chicken and any resting juices. Cook for about 1 minute, until chicken is cooked through and sauce has thickened slightly. Season to taste with salt and pepper.
  6. spoon ¾ cup cooked jasmine rice into each bowl and top with lemon and gingerglazed chicken. Sprinkle with crispy shallots.

Nutritional Information

Energy 2137 kj
511 kcal
Protein 26.9g
Carbohydrate 55.9g
Fat 19.5g