Lemon and Honey Chicken with Lemongrass Rice
Nutrition per serving
| Calories | 560 kcal |
| Protein | 32.5 g |
| Carbs | 80.8 g |
| Fats | 13.7 g |
| Saturated Fat | 3.8 g |
| Monounsaturated Fat | 1.8 g |
| Polyunsaturated Fat | 1.6 g |
| Sugars | 14.4 g |
| Fiber | 5.2 g |
| Sodium | 375 mg |
Ingredients
| White Rice (long-grain) | |
| Honey | |
| Peanut Oil | |
| Chicken thigh, boneless, skinless | |
| Chicken Stock | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Lemon grass (citronella) | |
| Cornstarch (Corn flour) | |
| Bok Choi/Pak Choi/Chinese Cabbage raw | |
| Lemon Zest | |
| Lemon Juice |
Preparation
1. Roughly chop chicken thigh.
2. Chop spring onions and bok choy.
Cooking
1. Crush the lemongrass with the back of a knife. Place half the lemongrass in a pan with the rice and 3/4 cup of cold water. Cover, bring to the boil then simmer gently for 15 minutes, or until just cooked and the water has absorbed.
2. In a large shallow dish, add the remaining lemon grass, with the honey, lemon zest and juice and oil. Add the chicken and stir to coat.
3. Heat a frying pan over medium heat, add chicken and stir-fry for 2-3 minutes, until golden.
4. Add the spring onions to the pan with the chicken, coat in the juices, then add the chicken stock and bring to boil.
5. Meanwhile, put the cornflour into a cup and stir in 1/4 tablespoon of cold water to make a paste.
6. Add to the pan and stir until slightly thickened and chicken is cooked. through
7. Toss through the bok choy and serve in a bowl with the lemongrass rice.