Lemon Chicken with Quick Fried Rice

Lemon Chicken with Quick Fried Rice

  • Makes4 servings
  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min
  • Made withSplenda Granulated Sweetener

    Ingredients

    Lemon chicken

    • 2 teaspoons cornflour
    • 1 teaspoon finely grated lemon zest
    • 80 ml freshly squeezed lemon juice
    • 80 ml salt-reduced chicken stock
    • 1 teaspoon olive oil
    • 500 g chicken tenderloins, trimmed of fat, tendon removed
    • 2 green shallots, cut into short thin strips
    • ¼ cup SPLENDA® Granulated

    Quick fried rice

    • 150 g basmati rice
    • 1 teaspoon olive oil
    • 500 g pkt frozen mixed chopped vegetables
    • 2 teaspoons salt-reduced soy sauce


    • Nutrition Info Per Serving

    • % Daily Value*
    • Total Fat9.10 g11.67%
    • of which saturates2.50 g0.91%
    • Total Carbohydrate42.00 g15.27%
    • Fibre3.60 g12.86%
    • Protein31.80 g63.6%
    • Salt0.60 g0.22%

    Instructions

    1

    Put the corn flour and lemon zest in a small bowl. Gradually whisk in lemon juice. Stir in stock and Splenda Granulated. Set aside.

    Quick fried rice

    2

    Cook rice in a small saucepan of boiling water, following packet instructions, or until tender. Drain well. Set aside.

    3

    Brush a large wok with the oil and heat over medium-high. Add vegetables and stir-fry for 3 – 4 minutes or until just tender. Add rice and stir-fry for 2 – 3 minutes or until heated through. Toss in soy sauce and heat through for 1 minute. Transfer to a bowl. Cover with foil and set aside.

    Lemon chicken

    4

    Heat the oil in the wok over medium-high heat. Add the chicken and stir-fry for 3 minutes or until browned and almost cooked. Remove chicken from wok and diagonally slice. Add sauce to the wok and bring to a simmer. Simmer for 2 minutes. Add chicken and cook, stirring occasionally, for 2 minutes or until the chicken is cooked and the sauce thickens.

    5

    Divide the fried rice between serving bowls. Spoon the chicken and sauce over. Top with the shallots to serve.

    Made with

    Splenda Granulated Sweetener

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