Crispy Lemon Chicken
A comforting chicken and rice fakeaway served with tenderstem broccoli and finished with classic Mayflower curry sauce. Inspired by @meganfoodie, this dish delivers bold flavour with minimal effort.
Have a go!
30 mins
Ingredients
- 130g basmati rice
- 300ml water
- 1 red chilli, finely chopped
- 2 spring onions, chopped
- Tenderstem broccoli
- Salt
For the Crispy Chicken:
- 250g chicken breast, cut into strips
- 3 tbsp cornflour
- 1/2 tsp Chinese five spice
- 1 tsp sugar
- Black pepper
- Oil, for frying
- 15ml soy sauce
For the Sticky Lemon Sauce:
- 1 garlic clove, crushed
- Juice of 1/2 lemon
- 25g honey
- 15ml soy sauce
- 100ml cold water
- 1 tbsp cornflour
To Serve:
- Toasted sesame seeds
- Fresh chilli & spring onion
- Mayflower curry sauce
Starring...
Curry Sauce Mix Original
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Method
- Cook 130g basmati rice with 300ml water in a pan. Mix with 1 chopped chilli & 2 chopped spring onions once cooked.
- Put the tenderstem broccoli in a piece of foil with 1 tbsp water and salt, fold the foil over, scrunch up the edges & cook in the oven for 15 mins
- Mix 3 tbsp cornflour with 1/2 tsp 5 spice mix, 1 tsp sugar and black pepper. Coat 250g chicken strips in the mixture.
- Cook the chicken in hot oil then add 15ml soy sauce. Remove from the pan once crispy.
- Add 1 clove crushed garlic to the pan. Mix 1/2 lemon, with 25g honey, 15ml soy sauce, 100ml cold water & 1 tbsp cornflour. Add this to the pan and cook for 2 mins until thick & sticky.
- Coat chicken in the sauce. Serve the dish with toasted sesame seeds & some fresh chilli and spring onion.
- Serve with Mayflower curry sauce.
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