Honey lemon chicken, does it really need more of an introduction than that?
This is one of those meals you can never get sick of. We thought we’d add a less common ingredient in our honey lemon chicken by adding in some Chinese five spice. It makes a dish that can sometimes be a little bit too sweet, fragrant and the added chilli gives it a little punch too.
Don’t skip out the birds eye chillies, even if you pick them out at the end, it really gives the dish an added pow.
- 2-3 tsp coconut oil
- 2 chicken breasts, sliced
- 2cm ginger, minced
- 1 tbsp soy sauce
- 2 tbsp honey
- 1/4 tsp Chinese five spice
- 1 lemon, juiced
- 1 tbsp birds eye chillies, whole
- 60g uncooked brown rice
- 2 garlic cloves, crushed
- 2-4 bulbs pak choy (bok choy)
- Cook the brown rice as per packet instructions.
- Mix the ginger, soy, honey, five spice, lemon and chillies, in a small mixing bowl.
- Heat the coconut oil in a large wok or non stick frying pan.
- Add the chicken and brown on high heat (roughly 3-5mins).
- Reduce the heat to medium and add the sauce. Stir until the sauce begins to thicken and become sticky (5-8mins). If the sauce becomes too sticky but your chicken isn’t cooked, then add a dash of water and keep cooking until sticky and thickened.
- Remove the chillies before eating (or go for it if you’re crazy).
- Heat another tsp of coconut oil in a wok, add the minced garlic and stir fry the pak choy until just softened (roughly 5mins).
- Serve your chicken with brown rice, pak choy or any other Asian greens.
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