Lemon chicken with jasmine rice

Tangy mixed with savoury, this one will get your mouth watering

Lemon Chicken with Jasmine Rice

A recipe that started this authors love of rice when looking for a simple dish to cook at university. Tarty, zingy and with the right combination of ingredients is simple but effective.

AuthorHungry PandaCategoryDifficultyBeginner

Yields2 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

 2 cups (rice measuring cups) jasmine rice
 200 g chicken or turkey breast
 ½ red and yellow pepper (sliced)
 1 pinch (handful) of green beans, sliced
 1 tbsp neutral oil (e.g: canola)
 1 clove of garlic (crushed)
 ½ tsp crushed ginger
 2 sticks spring onions
 1 yellow onion (sliced)
For The Sauce
 6 tbsp lemon juice
 3 tbsp soy sauce
 1 tsp brown sugar
 pinches salt and pepper to taste
 1 tbsp cornflour (with 2 tbsp water mixed to thicken sauce)

1

Put the rice into the inner bowl of your rice cooker and fill to the level 2 with water. Press the ’LONG GRAIN’ or ’WHITE’ function on your rice cooker and press ’START’

2

Heat a pan with the oil, add the ginger and garlic, stirring to make sure it doesn’t burn

3

Add the chicken/turkey and cook for 5-7minutes and then add the red peppers, green beans and cook for a further 4 minutes

4

Add the lemon juice, soy sauce and brown sugar, stir to coat the meat and veg, bring the sauce to a bubble

5

Add the cornflour and water mix to thicken the sauce – do this a little at a time, stirring the sauce well until you get to the consistency you want

6

Taste to see how balanced the sauce is – it should be the right combination of tarty and sweet with a touch of salty - adjust the seasoning by adding more soy sauce, a pinch of salt and some white pepper then serve with rice

Ingredients

 2 cups (rice measuring cups) jasmine rice
 200 g chicken or turkey breast
 ½ red and yellow pepper (sliced)
 1 pinch (handful) of green beans, sliced
 1 tbsp neutral oil (e.g: canola)
 1 clove of garlic (crushed)
 ½ tsp crushed ginger
 2 sticks spring onions
 1 yellow onion (sliced)
For The Sauce
 6 tbsp lemon juice
 3 tbsp soy sauce
 1 tsp brown sugar
 pinches salt and pepper to taste
 1 tbsp cornflour (with 2 tbsp water mixed to thicken sauce)

Directions

1

Put the rice into the inner bowl of your rice cooker and fill to the level 2 with water. Press the ’LONG GRAIN’ or ’WHITE’ function on your rice cooker and press ’START’

2

Heat a pan with the oil, add the ginger and garlic, stirring to make sure it doesn’t burn

3

Add the chicken/turkey and cook for 5-7minutes and then add the red peppers, green beans and cook for a further 4 minutes

4

Add the lemon juice, soy sauce and brown sugar, stir to coat the meat and veg, bring the sauce to a bubble

5

Add the cornflour and water mix to thicken the sauce – do this a little at a time, stirring the sauce well until you get to the consistency you want

6

Taste to see how balanced the sauce is – it should be the right combination of tarty and sweet with a touch of salty - adjust the seasoning by adding more soy sauce, a pinch of salt and some white pepper then serve with rice

Lemon Chicken With Jasmine Rice
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Add some chopped fresh red chilli for a spice kick. Baby sweetcorn can add some great yellow colour to this lemony dish.