Crispy Lemon Chicken with Spicy Basmati Rice and Roasted Green Vegetables
Delicious chicken, pleasantly crunchy on the outside and juicy on the inside, wrapped in a sweet and sour sauce, accompanied by roasted green vegetables and spicy rice. It is the perfect dish for anyone with a craving for the exotic.
Ingredients
| 2 SERVINGS | 4 SERVINGS | |
|---|---|---|
| Chicken | ||
| – chicken thighs | 3 large | 6 |
| – corn flour | 3 tbsp (flat) | 6 tbsp (flat) |
| SAUCE | ||
| – lemon | 1 | 2 |
| – honey | 1 tbsp (heaped) | 2 tbsp (heaped) |
| – corn flour | 1 tbsp (flat) | 2 tbsp (flat) |
| – fresh ginger | 1.5 cm | 3 cm |
| RICE | ||
| – basmati rice | 120 g | 240 g |
| – red chilli pepper | 1 | 2 |
| – spring onions | 2 | 4 |
| CRUNCHY VEGETABLES | ||
| – spring beans | 120 g | 240 g |
| – broccoli | 120 g | 240 g |
| – soy sauce | 2 tbsp | 4 tbsp |
| – sesame | 1 tbsp | 2 tbsp |
You will need
salt, pepper, vegetable oil, water,
aluminium foil, frying pan, small pot, grater, deep plate, cup
*** Where necessary, in the meal preparation instructions, we provide ingredient quantities for 2 servings (4 servings). ***
| NUTRIENTS | 100g | 1 SERVING |
|---|---|---|
| Energy | 658.5 kJ | 2404.5 kJ |
| Energy | 155.9 kcal | 569.4 kcal |
| Fat | 4.7 g | 17.2 g |
| of which saturates | 1.2 g | 4.4 g |
| Carbohydrate | 21.3 g | 77.9 g |
| of which sugars | 3.4 g | 12.3 g |
| Added Sugar | 2.1 g | 7.6 g |
| Protein | 7.4 g | 26.9 g |
| Salt | 0.6 g | 2.3 g |
Recipe
1.
Preheat the oven to 200° C, „fan” mode.
In a dry frying pan, roast the sesame seeds over medium heat for 2-3 minutes until they turn golden brown. Shake the pan occasionally to avoid burning them.
Boil 250ml (500 ml) of water 1/2 tsp (1 tsp) of salt. Rinse the basmati rice in a strainer with cold water.
Place the rice into the boiling water and boil it for about 12 minutes or until it has absorbed all the water, stirring occasionally so that it does not stick to the bottom of the pan. When ready, take it off the stove and leave it covered until you serve the food.
2.
While the rice is cooking, wash the string beans, remove the ends and string them. Wash the broccoli.
Cut two large pieces of aluminium foil. Place the broccoli on the first and the string beans on the second. Pour the soy sauce over the vegetables and wrap tightly. Place the bundles on a baking sheet and put in the oven for about 15 minutes.
3.
Peel the ginger root (the easiest thing to do is to scrape with a teaspoon), then grate it on a fine-mesh grater or chop it finely.
Grate the lemon zest, then cut it in half and squeeze out the juice. Add half (all) of the lemon juice and 1/4 (1/2) the zest into a bowl. Add honey, 1 tbsp (2 tbsp) of corn flour, a pinch of salt and 1/3 cup (2/3 cup) of cold water. Mix all ingredients well with a fork or egg whisk. This will be your lemon sauce.
4.
Cut the chicken lengthwise into medium sized strips. Add the remaining corn flour with a pinch of salt in a large bowl and add the chicken to it. Mix the chicken with the corn flour so that each piece is thoroughly covered.
Preheat a large frying pan with 5 tbsp (10 tbsp) vegetable oil. When the oil is hot, put the flour-coated chicken in the pan and fry it for about 3-4 minutes on each side until it turns golden and crispy. Place the chicken on a plate and season it with a little salt. Drain excess fat from the pan when it cools down and save it for later.
5.
Meanwhile, chop the spring onions, cut the red chillies lengthwise and remove the seeds and seed pods, and then chop them into thin strips.
Add the chopped spring onions and chilli to the previously cooked rice, and mix. This will be your spicy rice.
6.
Take the pan and fry the ginger over medium heat for about 1 minute. Add the lemon sauce and cook for 2-3 minutes, stirring, until the sauce thickens.
Serve the crispy chicken with rice and roasted vegetables, generously sprinkled with lemon sauce and roasted sesame seeds.
Enjoy your meal!
Mix the remaining lemon juice and zest, with water and sugar (to taste) to enjoy a refreshing lemonade.
