Mandarin Chicken with Jasmine Rice

Mandarin Chicken with Jasmine Rice

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, June 24, 2018.



  • 1½ cups jasmine rice
  • 2¼ cups water


  • 1 baby bok choy
  • 1 carrot
  • 1 courgette
  • ½ red onion
  • Remaining mandarin sauce

Crumbed Chicken

  • 1 Tbsp mandarin sauce
  • 1 egg white
  • 550g chicken breast
  • ½ cup corn flour
  • ⅓ cup panko breadcrumbs
  • ½ tsp salt

To Serve

  • 15g sesame seeds
  • 2 Tbsp coriander leaves (optional)


  1. Combine rice, water and a pinch of salt in a medium 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. Thinly slice bok choy and dice carrot, courgette and onion 1 cm. Set all aside.
  3. In a large bowl mix second measure of mandarin sauce with egg white and set aside. Pat chicken dry. Slice into 1cm strips, add to egg mixture and mix well to coat. Add corn flour, breadcrumbs and salt to bowl with chicken, shake well to coat. Set aside.
  4. Heat a drizzle of oil in a large fry-pan on medium heat. Cook veggies for 3-5 minutes until tender. Set aside. Wipe out pan. Return to heat, cook chicken in batches, for 3-5 minutes each side, until golden and cooked through. Transfer to a tray, covered to keep warm.
  5. Add chicken and veggies back to pan, toss together with first measure of mandarin sauce, mix well to coat.
  6. To serve, spoon ¾ cup cooked rice onto each plate, top with chicken and veggies, sprinkle over sesame seeds and coriander (if using).

Nutritional Information

Energy 1935 kj
462 kcal
Protein 33.3g
Carbohydrate 65.9g
Fat 9.3g