1.5 cups white rice
Lemon stirfry sauce:
Three large garlic cloves – minced
1.5cm piece of ginger – minced
Zest of one lemon
¼ cup lemon juice
3 tbsp tamari
¼ cup runny honey
1 tsp sesame oil
Approx 500 grams of Bostock Brothers Organic Chicken Breast – cut into large bite-sized pieces
⅓ cup corn flour
1 tsp white pepper
120g green beans – halved
Garnish – spring onions, chilli flakes, sesame seeds
Cook the rice as per the packet instructions.
Whisk the stir-fry sauce ingredients together and set aside.
Place the diced chicken breasts into a bowl…. It’s important to note when you are cutting the chicken, try to cut the pieces so they are all very similar sizes. This ensures you get an even cooking time. Coat the chicken with corn flour, white pepper and a good pinch of salt.
Ready a large wok, add a good glug of oil and turn the heat to medium/high. Add half the chicken pieces, browning each side quickly. Adding more oil if required.
Once the chicken is browned, set aside and brown the second half of the chicken.
Once all the chicken is nicely golden brown, place all of the chicken into the wok with a splash more oil. Then, add the green beans. Keep tossing the chicken and beans for about a minute.
Pour over the sauce and stir well for a few more minutes until the chicken is perfectly cooked and tender.
Divide the rice into three bowls, then top with the beautiful lemon chicken.
Garnish with crushed peanuts, chilli flakes, spring onions and sesame seeds and enjoy!
Serves 3 People