Lemon and lime chicken with egg-seared rice

Fixings

For the chicken

•             2 skinless chicken bosoms

•             2 tbsp sesame oil

•             2 tsp vegetable oil

•             2 tbsp soy sauce

•             2 garlic cloves, finely hacked

•             ½ lemon, ground zing and juice

•             salt and newly ground dark pepper

•             1 tbsp clear nectar

For the rice

•             2 tbsp groundnut oil

•             2-3 tsp sesame oil

•             2 unfenced eggs, daintily beaten

•             splash soy sauce

•             2 spring onions, finely cleaved

•             50g/2oz new peas or solidified peas, defrosted

•             150g/5oz long-grain rice, cooked by bundle guidelines

•             salt and newly ground dark pepper

•             3-4 tbsp cleaved coriander

•             lime wedges, to serve

Strategy

1.To butterfly the chicken bosoms, lay them on a load up and utilize a sharp blade to make a slice corresponding to the hacking load up seventy five percent of the route through each bosom. Open every chicken bosom out so you have two enormous, more slender chicken bosoms.

2.Place them in a bowl with one tablespoon of the sesame oil, the vegetable oil, soy sauce, garlic and lemon zing and juice. Season with salt and newly ground dark pepper and blend to join. In a different bowl, blend the nectar in with the excess sesame oil.

3.Heat an iron skillet over a medium-high warmth until smoking at that point lay the chicken on the frying pan and cook for 2-3 minutes on each side, brushing it more than once with the nectar and sesame blend. At the point when it’s set the chicken ought to be chargrilled outwardly and totally cooked through (the juices should run clear when a stick is embedded into the thickest piece of the chicken). Leave to rest for 2-3 minutes.

4.Meanwhile, for the rice, heat a wok over a high warmth at that point add the groundnut and one teaspoon of the sesame oil. At the point when the oil begins to gleam add the eggs and cook, blending constantly, for 1-2 minutes or until they’re mixed.

5.Push the eggs to the side of the container and add somewhat more sesame oil, the soy sauce, spring onions and peas and cook for brief at that point add the rice and season with salt and newly ground dark pepper. Cook, mixing ceaselessly, for 3-4 minutes, or until warmed through. Mix through the coriander.

6.To serve, spoon the rice onto plates. Cut the chicken on the slanting into meager strips and spot on top of the rice. Top with a wedge of lime.

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