• 1 chicken breast

  • juice and zest of one lemon

  • ½ brown onion sliced

  • ½ glass of white wine

  • 100g cooked rice

  • 2 bokchoy sliced

  • 4 sliced spring onion

  • 100g bean sprouts

  • 1 long red chilli

  • splash of Kikkomans lime, lemongrass and soy sauce

  • ½ bunch of coriander


  • 1.

    Slice the chicken in 1 cm strips and fry in a hot pan until mostly sealed.

  • 2.

    Add the onion, lemon juice and zest.

  • 3.

    Pour in the wine and boil vigorously to reduce by half.

  • 4.

    Stir fry the spring onion, bokchoy and chilli until just soft then add the cooked rice and bean sprouts.

  • 5.

    Once the rice has warmed through add the soy sauce and serve.


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Posted by Cher4Report
One of Huey's recent guest chefs rubbed lemon onto the chicken skin, saying this made the skin crispy - worked great on the last roast chicken.
I'm thinking to do this recipe but roast the lemon rubbed chicken breasts first - would give it a bit more color (and who doesn't like crispy chicken skin?).