Thursday 5th Feb - Orange and Lemon Chicken
2 people
15 minutes
0 minutes
Ingredients
- 100 g Chinese Leaves
- 1 clove Garlic chopped
- 200 g Green Beans
- 1 tbsp Lemon zest
- 2 tsp Light Soy Sauce
- 1 tbsp Rapeseed Oil
- 1 tsp Rapeseed Oil
- 1 tsp Rice Vinegar
- 1 tsp SuperValu Cornflour
- 350 g SuperValu Fresh Chicken Fillets cut into strips
- 10 g SuperValu Fresh Coriander chopped / ½ tspn of dried coriander
- 2 tbsp SuperValu Orange zest
- 100 g Wholemeal Rice
Method
- In a pot of boiling water, place the rice and cook until light and fluffy.
- Combine the soy sauce, rice wine and cornflour in a bowl.
- Place 1 tablespoon of the oil in a frying pan and heat.
- Add the chicken and cook for 4 - 5 minutes. Then add the orange and lemon zest. Stir fry for 1 - 2 minutes until cooked through.
- Add the soy sauce mix to the pan.
- Add the coriander and continue to stir fry for a further 1 - 2 minutes.
- In a separate frying add 1 tsp of oil and heat. Add the garlic and stir fry quickly.
- Now add the Chinese leaf for 1 minute or until the leaves have wilted but remain crisp.
- On a plate serve the rice, chicken and Chinese leaf.
