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Sticky Lemon Chicken

Sticky Lemon Chicken

with Asian Greens & Basmati Rice

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This totally irresistible sticky lemon chicken is an absolute weeknight winner. The crafty combination of honey, soy sauce and lemon zest will transform your tender chicken thighs into sticky morsels bursting with flavour.

Allergens:GlutenSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

2 unit

carrot

1 unit

capsicum

1 packet

Asian greens

1 unit

lemon

1 packet

chicken thigh

1 cube

chicken-style stock powder

2 packet

crispy shallots

Not included in your delivery

olive oil

3 cup

water

3 tbs

honey

¾ cup

warm water

1 tbs

soy sauce

(ContainsGluten, Soy)

2 tbs

plain flour

(ContainsGluten)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2570 kJ
Fat12.4 g
of which saturates4.3 g
Carbohydrate84.5 g
of which sugars19.6 g
Dietary Fibre0 g
Protein37.1 g
Cholesterol0 mg
Sodium404 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, add the water and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

Thinly slice the carrot (unpeeled) into half-moons. Cut the capsicum into 1cm pieces. Roughly chop the Asian greens. Zest the lemon to get a generous pinch, then slice into wedges. Cut the chicken thigh into 2cm pieces.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and capsicum and cook until tender, 4-5 minutes. Add the Asian greens and cook until slightly wilted, 1-2 minutes. Season with a pinch of salt and pepper, then transfer to a medium bowl and cover to keep warm. While the veggies are cooking, in a small bowl combine the honey, 1 crumbled chicken stock cube, the warm water, soy sauce, lemon zest and a generous squeeze of lemon juice.

4

In a large bowl, combine the plain flour and the chicken. Season with a pinch of salt and pepper and toss to coat. Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. Add the chicken and cook, tossing occasionally, until golden and cooked through, 5-6 minutes.

5

Spoon off any excess oil from the pan. Add the honey-lemon sauce to the pan and cook until slightly thickened, 3-4 minutes. Remove from the heat and return the veggies to the pan. Toss to coat.

6

Divide the basmati rice between bowls. Top with the sticky lemon chicken and veggies and garnish with the crispy shallots.