jules look what i found
Healthy lemon chicken with fried rice
ingredients
4 chicken breast fillets, skin off
1 teaspoon crushed garlic
1 teaspoon sesame oil
2 tablespoons sugar
1/3 cup fresh lemon juice
1/3 cup chicken stock
3 teaspoons cornflour
2 lemons, thinly sliced
FRIED RICE:
2 cups Jasmine rice
2 ½ cups boiling water
1 tablespoon peanut oil
1 clove garlic, crushed
1 teaspoon finely grated fresh ginger
4 spring onions, chopped
100g frozen peas,
1 cup beanshoots
2 eggs, beaten
2 teaspoons soy sauce
pepper and salt to taste
method
Combine sesame oil, sugar, lemon juice and stock (which has been mixed to a paste with cornflour) in a baking dish. Add chicken and toss to coat. Allow to marinate for 10 minutes.
Rinse rice well in cold water, until water runs clear and is no longer white and cloudy.
Place rice into a 4 cup capacity baking dish and pour over water. Cover with a lid or foil and bake in a preheated 190°C oven for 20 minutes or until rice is tender and all the liquid has been absorbed. Transfer rice to a large baking dish or tray and spread out evenly to cool.
Arrange 3-4 lemon slices over top of each chicken breast. Place dish into oven and bake for 20 minutes or until cooked through in the centre and golden on top (basting chicken with juices half way through cooking- stirring well to mix cornflour around).
Heat oil in a wok and add beaten eggs. Swirl eggs around wok to coat, then cook for 1 minute or until egg has set. Turn over to cook other side then remove. Once cool enough to touch, slice thinly.
Heat some extra oil in wok and fry garlic, ginger, spring onion whites for 1-2 minutes or until fragrant. Add beanshoots and peas and toss to combine. Fluff cooked and cooled rice with a fork and add to wok with soy and sliced omelette. Toss to combine, heat for 2-3 minutes further or until hot.
Serve at once with baked lemon chicken, spooning over some sauce to serve.
