Ingredients
- ( 2 medium) Chicken thigh, raw
- ( 3 cloves) Raw garlic, peeled
- ( 1/4 cup) Cornstarch
- ( 4 tbsp) Vegetable oil
- ( 1/4 cup) Lemon juice
- ( 3 tsp) Reduced-salt soy sauce
- ( 7 florrets) Raw broccoli
- ( 1 medium) Peeled carrot
- ( 3/4 cup) Brown rice
- ( 1 tbsp) Raw sugar
- ( 1 tbsp) Sesame oil
Did you know?
Pre-minced garlic can be a cheap and convenient alternative to fresh. When selecting packaged products, choose the variety with the lowest sodium (salt) and sugar content.Lemon chicken
Serves 4Time 30 mins
Classic chicken with a contrasting lemon sauce
Fat - total
22g
31%
Fat - saturated
3g
14%
Salt
264mg
11%
Protein
22g
44%
Carbs
37g
12%
Sugar
5g
5%
Energy
1815kJ
21%
% based on an adult’s recommended daily intake
Ingredients
- ( 2 medium) Chicken thigh, raw
- ( 3 cloves) Raw garlic, peeled
- ( 1/4 cup) Cornstarch
- ( 4 tbsp) Vegetable oil
- ( 1/4 cup) Lemon juice
- ( 3 tsp) Reduced-salt soy sauce
- ( 7 florrets) Raw broccoli
- ( 1 medium) Peeled carrot
- ( 3/4 cup) Brown rice
- ( 1 tbsp) Raw sugar
- ( 1 tbsp) Sesame oil
Method
- Cook the rice, following the instructions on the packet.
- Cut the chicken into strips.
- Coat the chicken, using three quarters of the cornflour.
- In a large pan, add the oil. Fry the chicken until it is golden brown all over. Remove from the pan, and wipe the pan clean.
- Add the stock, lemon juice, sugar, soy sauce, crushed garlic, broccoli floerts, and chopped carrot. Bring to the boil and cook for five minutes.
- Mix the remaining cornflour with 50mL of cold water. Stir this into the sauce and allow it to thicken.
- Return the chicken to the pan. Serve with the rice.
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