Gai Yang Chicken with Asian Rice and Lime Ponzu

Gai Yang Chicken with Asian Rice and Lime Ponzu

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, December 30, 2018.
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Ingredients

RICE

  • 30g Japanese brown rice
  • ½ cup frozen corn

LIME PONZU SAUCE

  • 1/3 pack lime ponzu dressing
  • ½ tsp garlic ginger paste *
  • ½ tsp honey ^
  • 2 Tbsp water ^

CHICKEN

  • 1 pack lean chicken breast steak

STIR-FRY

  • ¼ red onion, finely diced *
  • ½ tsp garlic ginger paste *
  • 2 cups slaw
  • ½ capsicum, diced 1cm *
  • Remaining lime ponzu dressing
  • ¼ tsp sesame oil ^
  • 1 tsp rice wine vinegar ^

TO SERVE

  • ½ bunch coriander, chopped *
  • 1 tsp chopped peanuts *

Steps

  1. Bring a medium pot of salted water to the boil.
  2. Cook rice. Cook rice in pot of boiling water for about 12 minutes. Add corn and cook a further 3-4 minutes, until rice is tender. Drain.
  3. Make lime ponzu sauce. In a small bowl, combine all lime ponzu sauce ingredients.
  4. Prep & cook chicken. Pat chicken dry and season. Heat ¼ tsp oil in a non-stick fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through.
  5. Finish chicken. Add lime ponzu sauce to pan and cook for about 30 seconds, until slightly thickened. Return chicken and sauce to same bowl, then rest, covered. Wipe pan clean and reserve.
  6. Begin stir-fry. Heat ¼ tsp oil in reserved pan on medium-high heat. Cook second measure of garlic ginger paste with a pinch of salt for about 2 minutes, until softening. Add slaw, capsicum, remaining ponzu dressing, sesame oil and vinegar. Toss together.
  7. Finish stir-fry. Toss cooked rice through stir-fry vegetables and season. Slice rested chicken thinly.
  8. Prep coriander.
  9. Serve stir-fry topped with chicken and sauce, coriander and peanuts.

Nutritional Information

Energy 1862 kj
445 kcal
Protein 42.1g
Carbohydrate 45.8g
Fat 8.1g