Lemon chicken & white rice is that asian dish that delivers tangy, zesty flavours but also doesn't require much effort to prepare. We've also shaped the wonderful organic white rice with a bowl for some extra flair on plate!
Serves: 2 | Prep Time: 15m | Cook Time: 25m
- 1 cup of Forbidden Organic White Rice - 1/4 cup veg oil - 1/4 cup cashews raw - 2 chicken breast skin off roughly 200g each cut in large dice 2cm x 2cm - 1 knob ginger thinly sliced (thumb size) - 3 garlic cloves peeled and thinly sliced - 1 bunch baby bok choy, washed and trimmed - 1 hand full of snow peas, washed and trimmed - 2 lemons juiced and 1 zested - 2 teaspoon sesame oil - 2 tablespoon white sugar
Cook Forbidden Foods white rice as per instructions on packet.
While rice is cooking, heat half the vegetable oil in a wok over medium heat until just smoking. Add ¼ cup of vegetable oil and cashews and stir-fry for 2-3 minutes or until toasted. Transfer to a plate.
Add remaining oil in the wok over medium-high heat. Add half the chicken and stir-fry until lightly brown. Transfer to a bowl. Reheat wok and repeat with the remaining chicken.
Keep remaining oil in the wok over medium-high heat. Add sesame oil, ginger, garlic, lemon juice, sugar and stir-fry for until ginger softens. Add the buk choy and snow peas and stir-fry for 3 minutes.
Add the chicken and stir-fry until heated through and everything is well combined. Add salt and pepper to taste. Set to side in serving bowl.
Spoon the rice between bowls and top with the chicken mixture. Sprinkle with the toasted cashews and serve immediately.
Credit: Chef - Mel Rajic, Photography - Bianca Milani, Styling - Sarah Egan.