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

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)

HOW TO MAKE
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

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

HOW TO MAKE
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

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