Leigh

Garlic butter chicken on rice

Posted on by Leigh

Garlic butter chicken on rice

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 576kcal

Ingredients

Garlic Butter Chicken

  • 500 g chicken breasts boneless and skinless cut into bite-sized pieces
  • 3 garlic cloves minced
  • 50 g unsalted butter
  • 1 tbsp olive oil
  • 1 tsp dried origanum
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1/2 cup chicken broth
  • 2 tbsp fresh parsley chopped (for garnish)
  • salt to taste
  • pepper to taste

Rice

  • 1 cup long-grain white rice
  • 2 cup water
  • salt to taste

Instructions

Start by preparing the rice:

  • Rinse the rice under cold water until the water runs clear.
  • In a medium-sized saucepan, bring 2 cups of water to a boil.
  • Add a pinch of salt and the rinsed rice to the boiling water.
  • Reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes or until the rice is tender and the water is absorbed. Fluff the rice with a fork and set it aside.

While the rice is cooking, prepare the Garlic Butter Chicken:

  • Season the chicken pieces with salt, pepper, dried oregano, dried thyme, and paprika.
  • In a large skillet or frying pan, heat the olive oil over medium-high heat.
  • Add the seasoned chicken pieces and cook until they are browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.
  • In the same pan, add the minced garlic and cook for about 1 minute until fragrant.
  • Add the butter to the pan and let it melt, stirring to combine with the garlic.
  • Pour in the chicken broth and bring it to a simmer. Allow it to cook for a few minutes to reduce slightly.
  • Return the cooked chicken to the pan and stir to coat it with the garlic butter sauce. Cook for an additional 2-3 minutes until everything is heated through.
  • To serve, scoop a portion of cooked rice onto each plate and top it with the Garlic Butter Chicken.
  • Garnish with chopped fresh parsley.
    Your Garlic Butter Chicken on Rice is ready to enjoy! Adjust the seasoning and garnish to your taste.
Nutrition Facts
Garlic butter chicken on rice
Serving Size
 
1 Serving
Amount per Serving
Calories
576
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
13
g
Cholesterol
 
121
mg
40
%
Sodium
 
215
mg
9
%
Potassium
 
335
mg
10
%
Carbohydrates
 
41
g
14
%
Fiber
 
1
g
4
%
Sugar
 
0.3
g
0
%
Protein
 
27
g
54
%
Vitamin A
 
919
IU
18
%
Vitamin C
 
6
mg
7
%
Calcium
 
48
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Hawaiian burger

Posted on by Leigh

Hawaiian burger

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 688kcal

Ingredients

Burger Patties

  • 500 g beef mince
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika

Pineapple Salsa

  • 200 g fresh pineapple diced
  • 1/2 small red onion finely chopped
  • 1/2 red bell pepper finely chopped
  • 1/2 green bell pepper finely chopped
  • 1 small jalapeño pepper finely chopped (optional, adjust to taste)
  • 2 tbsp fresh cilantro chopped
  • 2 tbsp lime juice
  • salt to taste
  • pepper to taste

Assembly

  • 4 burger buns
  • 4 slices swiss cheese
  • 4 slices bacon cooked
  • 4 tbsp mayonnaise
  • 4 tbsp teriyaki sauce
  • lettuce leaves
  • tomato slices

Instructions

  • Start by preparing the pineapple salsa. In a bowl, combine the diced pineapple, red onion, red and green bell peppers, jalapeño (if using), lime juice, cilantro, salt, and pepper. Mix well, then refrigerate the salsa while you prepare the burgers.
  • In a separate bowl, combine the ground beef with salt, black pepper, garlic powder, onion powder, and paprika. Gently mix until the seasonings are evenly distributed. Divide the mixture into four equal portions and shape them into burger patties.
  • Preheat your grill or stovetop pan over medium-high heat. Grill or pan-fry the burger patties to your desired level of doneness, usually about 4-5 minutes per side for medium-rare. During the last minute of cooking, place a slice of Swiss cheese on each patty and let it melt.
  • While the burgers are cooking, you can toast the burger buns on the grill or in a toaster until they are lightly browned.
  • To assemble the burgers, spread a tablespoon of mayonnaise on the bottom half of each bun. Place a lettuce leaf and a slice of tomato on top of the mayonnaise.
  • Place a cooked burger patty with melted cheese on top of the tomato. Add a slice of cooked bacon on each patty.
  • Spoon a generous portion of the pineapple salsa over the bacon.
  • Drizzle about a tablespoon of teriyaki sauce over the pineapple salsa.
  • Finally, place the top half of the bun over the burger to complete the assembly.
  • Serve your delicious Hawaiian burgers immediately with your favorite side dishes, such as french fries or coleslaw.
    Enjoy your homemade Hawaiian burgers with all the tropical flavors!
Nutrition Facts
Hawaiian burger
Serving Size
 
1 Serving
Amount per Serving
Calories
688
% Daily Value*
Fat
 
46
g
71
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
18
g
Cholesterol
 
109
mg
36
%
Sodium
 
1530
mg
67
%
Potassium
 
664
mg
19
%
Carbohydrates
 
36
g
12
%
Fiber
 
3
g
13
%
Sugar
 
13
g
14
%
Protein
 
31
g
62
%
Vitamin A
 
756
IU
15
%
Vitamin C
 
75
mg
91
%
Calcium
 
108
mg
11
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lettuce beef tacos

Posted on by Leigh

Lettuce beef tacos

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 655kcal

Ingredients

Beef Filling

  • 500 g beef mince
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1 tbsp vegetable oil
  • salt
  • pepper

Taco Toppings

  • 8 large lettuce leaves
  • 200 g cheese grated
  • 1 large tomato diced
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • fresh cilantro leaves for garnish
  • lime wedges for serving

Taco Seasoning

  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried origanum
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  • In a large skillet, heat the vegetable oil over medium-high heat.
  • Add the chopped onions and minced garlic to the skillet. Sauté for 2-3 minutes until they become fragrant and translucent.
  • Add the ground beef to the skillet and cook, breaking it apart with a spatula, until it's browned and cooked through. Drain any excess fat if needed.
  • Sprinkle the ground cumin, chili powder, paprika, salt, and pepper (or use the taco seasoning mix) over the cooked beef. Stir well to evenly coat the beef with the spices. Cook for another 2-3 minutes to allow the flavors to meld. Remove from heat.
  • Wash and prepare the lettuce leaves. Pat them dry with a paper towel.
  • To assemble the tacos, place a spoonful of the seasoned beef mixture onto each lettuce leaf.
  • Top the beef with grated cheese, diced tomato, and a dollop of sour cream.
  • Add salsa on top for an extra kick.
  • Garnish with fresh cilantro leaves and serve with lime wedges on the side.
  • Enjoy your delicious lettuce beef tacos!
    Feel free to customize your tacos with additional toppings like sliced jalapeños, diced onions, or avocado slices, according to your preferences.
Nutrition Facts
Lettuce beef tacos
Serving Size
 
1 Serving
Amount per Serving
Calories
655
% Daily Value*
Fat
 
52
g
80
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
17
g
Cholesterol
 
157
mg
52
%
Sodium
 
828
mg
36
%
Potassium
 
785
mg
22
%
Carbohydrates
 
12
g
4
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
36
g
72
%
Vitamin A
 
5349
IU
107
%
Vitamin C
 
18
mg
22
%
Calcium
 
458
mg
46
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cod with crispy green beans

Posted on by Leigh

Cod with crispy green beans

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 631kcal

Ingredients

For the Cod

  • 4 cod fillets
  • 100 g all-purpose flour
  • 2 eggs beaten
  • 150 g breadcrumbs
  • salt to taste
  • ground pepper to taste
  • 2 tbsp olive oil

For the Crispy Green Beans

  • 250 g fresh green beans trimmed
  • 50 g breadcrumbs
  • 30 g grated Parmesan cheese
  • 2 garlic cloves
  • 1 tbsp olive oil
  • salt to taste
  • ground pepper to taste

Instructions

  • Preheat your oven to 200°C (392°F).

Prepare the Cod

  • Season the cod fillets with salt and pepper.
  • Dredge each fillet in flour, ensuring it's coated evenly.
  • Dip the floured fillets into the beaten eggs.
  • Coat them with breadcrumbs, pressing gently to adhere the breadcrumbs to the fish.
  • Heat the olive oil in an ovenproof skillet or pan over medium-high heat. Once hot, add the cod fillets and cook for about 2-3 minutes on each side until they turn golden brown.
  • Transfer the skillet to the preheated oven and bake the cod for about 12 minutes or until it's cooked through and flakes easily with a fork.
  • While the cod is baking, prepare the Crispy Green Beans
  • In a bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, olive oil, salt, and pepper.
  • Toss the trimmed green beans in this breadcrumb mixture, ensuring they are well coated.
  • Arrange the coated green beans on a baking sheet lined with parchment paper.
  • Place the green beans in the oven alongside the cod during the last 5-7 minutes of baking. Roast them until they become crispy and golden.
  • Once the cod and green beans are done, remove them from the oven.
  • Serve the crispy cod fillets with the roasted green beans as a side. You can also garnish with lemon wedges and fresh herbs for added flavor.
    Enjoy your delicious cod with crispy green beans!
Nutrition Facts
Cod with crispy green beans
Serving Size
 
1 Serving
Amount per Serving
Calories
631
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
10
g
Cholesterol
 
174
mg
58
%
Sodium
 
641
mg
28
%
Potassium
 
1133
mg
32
%
Carbohydrates
 
61
g
20
%
Fiber
 
5
g
21
%
Sugar
 
5
g
6
%
Protein
 
51
g
102
%
Vitamin A
 
695
IU
14
%
Vitamin C
 
10
mg
12
%
Calcium
 
232
mg
23
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan pasta salad

Posted on by Leigh

Vegan pasta salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 405kcal

Ingredients

Salad

  • 250 g pasta vegan pasta of your choice
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red bell pepper
  • 1/2 cup green bell pepper
  • 1/4 cup red onion finely chopped
  • 1/4 cup black olives sliced
  • 1/4 cup fresh basil leaves chopped
  • 1/4 cup fresh parsley chopped

Dressing

  • 60 ml olive oil
  • 45 ml balsamic vinegar
  • 1 garlic cloves
  • 1 tsp Dijon mustard
  • salt to taste
  • pepper to taste

Instructions

  • Cook the pasta: Boil the pasta according to the package instructions until it's al dente. Drain and rinse it under cold water to stop the cooking process. Set it aside to cool.
  • Prepare the vegetables: While the pasta is cooking, prepare the vegetables. Wash, chop, and slice the cherry tomatoes, cucumber, red and green bell peppers, red onion, black olives (if using), basil, and parsley. Place them all in a large mixing bowl.
  • Make the dressing: In a small bowl, combine the olive oil, balsamic vinegar, minced garlic, Dijon mustard, and season with salt and pepper. Whisk together until well combined.
  • Assemble the salad: Once the pasta has cooled, add it to the bowl with the chopped vegetables. Pour the dressing over the pasta and vegetables, then gently toss everything together until the salad is well coated with the dressing.
  • Chill and serve: Cover the bowl and refrigerate the vegan pasta salad for at least an hour to allow the flavors to meld. Before serving, you can garnish it with extra fresh herbs if desired. Enjoy!
Nutrition Facts
Vegan pasta salad
Serving Size
 
1 Serving
Amount per Serving
Calories
405
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Sodium
 
169
mg
7
%
Potassium
 
413
mg
12
%
Carbohydrates
 
55
g
18
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
10
g
20
%
Vitamin A
 
1360
IU
27
%
Vitamin C
 
58
mg
70
%
Calcium
 
47
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chimichurri flank steak

Posted on by Leigh

Chimichurri flank steak

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 4 people
Calories: 566kcal

Ingredients

For the Chimichurri Sauce

  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/2 cup fresh parsley leaves finely chopped
  • 1/2 cup fresh cilantro leaves finely chopped
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 1 tsp red pepper flakes (adjust to taste)
  • salt to taste
  • ground pepper to taste

For the Flank Steak

  • 700 g flank steak
  • salt to taste
  • ground pepper to taste
  • 2 tbsp olive oil

Instructions

Prepare the Chimichurri Sauce:

  • In a bowl, combine the red wine vinegar, olive oil, chopped parsley, chopped cilantro, minced garlic, dried oregano, and red pepper flakes.
  • Mix everything together until well combined.
  • Season the sauce with salt and black pepper to taste.
  • Set aside the Chimichurri sauce to allow the flavors to meld while you prepare the steak.

Prepare the Flank Steak

  • Preheat your grill or a grill pan over medium-high heat.
  • Pat the flank steak dry with paper towels.
  • Brush the steak with olive oil and season it generously with salt and black pepper on both sides.

Grill the Flank Steak:

  • Place the seasoned flank steak on the hot grill or grill pan.
  • Grill for about 4-5 minutes on each side for medium-rare, or adjust the cooking time to your preferred level of doneness.
  • Remove the steak from the grill and let it rest for a few minutes to allow the juices to redistribute.
  • Slice the grilled flank steak against the grain into thin strips.
  • Drizzle the Chimichurri sauce over the sliced steak or serve it on the side as a dipping sauce.
  • Enjoy your Chimichurri Flank Steak!
    This recipe is a flavorful and delicious way to enjoy grilled flank steak with a zesty chimichurri sauce. Adjust the red pepper flakes to your preferred level of spiciness. Enjoy your meal!
Nutrition Facts
Chimichurri flank steak
Serving Size
 
1 Serving
Amount per Serving
Calories
566
% Daily Value*
Fat
 
45
g
69
%
Saturated Fat
 
9
g
56
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
30
g
Cholesterol
 
105
mg
35
%
Sodium
 
109
mg
5
%
Potassium
 
680
mg
19
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
0.2
g
0
%
Protein
 
38
g
76
%
Vitamin A
 
969
IU
19
%
Vitamin C
 
12
mg
15
%
Calcium
 
63
mg
6
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken strips

Posted on by Leigh

Chicken strips

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 457kcal

Ingredients

  • 500 g chicken breast boneless and skinless
  • 200 g all-purpose
  • 2 eggs
  • 100 g breadcrumbs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • vegetable oil for frying

Instructions

  • Cut the chicken breast into strips, about 1-2 centimeters wide.
  • In a shallow bowl, mix together the flour, salt, black pepper, paprika, and garlic powder.
  • In another bowl, beat the eggs.
  • Place the breadcrumbs in a third bowl.
  • Take each chicken strip and dip it first in the flour mixture, coating it evenly. Shake off any excess flour.
  • Next, dip the floured chicken strip into the beaten eggs, making sure it's well coated.
  • Finally, coat the chicken strip with breadcrumbs, pressing the breadcrumbs onto the chicken to ensure they adhere well.
  • Heat vegetable oil in a deep frying pan or pot to 180°C (356°F).
  • Carefully place the coated chicken strips into the hot oil, a few at a time, depending on the size of your pan. Do not overcrowd the pan.
  • Fry the chicken strips for about 3-4 minutes on each side or until they are golden brown and crispy. The internal temperature of the chicken should reach 75°C (167°F) to ensure they are fully cooked.
  • Remove the chicken strips from the oil and place them on paper towels to drain any excess oil.
  • Serve your homemade chicken strips with your favorite dipping sauce, such as barbecue sauce, ranch dressing, or honey mustard.
    Enjoy your delicious homemade chicken strips!
Nutrition Facts
Chicken strips
Serving Size
 
1 Serving
Amount per Serving
Calories
457
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Cholesterol
 
162
mg
54
%
Sodium
 
950
mg
41
%
Potassium
 
609
mg
17
%
Carbohydrates
 
57
g
19
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
38
g
76
%
Vitamin A
 
283
IU
6
%
Vitamin C
 
2
mg
2
%
Calcium
 
74
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Bacon Cauliflower Fried Rice

Posted on by Leigh

Bacon Cauliflower Fried Rice

Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4 people
Calories: 280kcal

Ingredients

  • 400 g cauliflower florets
  • 150 g bacon diced
  • 2 garlic cloves minced
  • 1 small onion chopped
  • 1 carrot diced
  • 1/2 cup frozen peas
  • 2 eggs beaten
  • 2 tbsp soy sauce (adjust to taste)
  • 1 tbsp vegetable oil
  • salt to taste
  • ground pepper to taste
  • Green onions chopped (optional)

Instructions

  • Wash the cauliflower and cut it into florets.
  • Use a food processor to pulse the cauliflower florets until they resemble rice grains. You can also use a box grater to grate the cauliflower into rice-like pieces.
  • In a large skillet or wok, heat the vegetable oil over medium-high heat.
  • Add the diced bacon to the hot skillet and cook until it becomes crispy. Remove some of the excess bacon fat, leaving about 1-2 tablespoons in the skillet.
  • Add the minced garlic, chopped onion, and diced carrot to the skillet. Sauté for about 3-4 minutes until the vegetables become tender.
  • Push the vegetables and bacon to one side of the skillet, creating an empty space. Pour the beaten eggs into the empty space and scramble them until they are cooked through.
  • Mix the scrambled eggs with the vegetables and bacon.
  • Add the cauliflower rice to the skillet and stir-fry everything together for about 5-6 minutes until the cauliflower rice is cooked and slightly browned.
  • Stir in the frozen peas and continue to cook for another 2-3 minutes until the peas are heated through.
  • Season the fried rice with soy sauce, salt, and pepper. Adjust the soy sauce to taste.
  • Garnish with chopped green onions if desired.
  • Serve the Bacon Cauliflower Fried Rice hot as a delicious low-carb alternative to traditional fried rice.
    Enjoy your Bacon Cauliflower Fried Rice in metric measurements!
Nutrition Facts
Bacon Cauliflower Fried Rice
Serving Size
 
1 Serving
Amount per Serving
Calories
280
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
8
g
Cholesterol
 
107
mg
36
%
Sodium
 
832
mg
36
%
Potassium
 
550
mg
16
%
Carbohydrates
 
12
g
4
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
12
g
24
%
Vitamin A
 
2827
IU
57
%
Vitamin C
 
59
mg
72
%
Calcium
 
55
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chickpea salad

Posted on by Leigh

Chickpea salad

Print Pin Rate
Course: Salad, Supper
Prep Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 277kcal

Ingredients

  • 400 g canned chickpeas drained and rinsed
  • 1 cucumber diced
  • 1 red bell pepper diced
  • 1 red onion chopped
  • 200 g cherry tomatoes halved
  • 50 g fresh parsley chopped
  • 50 g fresh mint leaves chopped
  • 2 Lemons Juiced
  • 60 ml extra-virgin olive oil
  • 2 garlic cloves minced
  • salt to taste
  • pepper to taste

Instructions

  • If using dried chickpeas, soak them in water overnight, then drain and rinse. If using canned chickpeas, simply drain and rinse them.
  • In a large mixing bowl, combine the chickpeas, diced cucumber, diced red bell pepper, chopped red onion, halved cherry tomatoes, chopped parsley, and chopped mint leaves.
  • In a separate small bowl, whisk together the lemon juice, extra-virgin olive oil, minced garlic, salt, and pepper to create the dressing.
  • Pour the dressing over the salad ingredients in the large mixing bowl.
  • Gently toss all the ingredients together until well coated with the dressing.
  • Taste and adjust the seasoning with additional salt and pepper, if needed.
  • Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
  • Serve your raw chickpea salad cold as a refreshing and nutritious meal or side dish.
    Enjoy your delicious and healthy raw chickpea salad!
Nutrition Facts
Chickpea salad
Serving Size
 
1 Serving
Amount per Serving
Calories
277
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Sodium
 
300
mg
13
%
Potassium
 
679
mg
19
%
Carbohydrates
 
30
g
10
%
Fiber
 
9
g
38
%
Sugar
 
6
g
7
%
Protein
 
8
g
16
%
Vitamin A
 
2842
IU
57
%
Vitamin C
 
104
mg
126
%
Calcium
 
124
mg
12
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Crispy sesame chicken on rice

Posted on by Leigh

Crispy sesame chicken on rice

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 504kcal

Ingredients

Chicken

  • 500 g chicken breasts boneless and skinless
  • 100 g cornstarch (cornflour)
  • 2 eggs
  • 50 g sesame seeds
  • cooking oil frying
  • salt to taste
  • pepper to taste

Lemon Sauce

  • 2 lemons zested and juiced
  • 60 ml soy sauce
  • 60 ml water
  • 60 ml sugar
  • 1 tbsp white vinegar
  • 1 tbsp cornstarch

Serving

  • 250 g cooked rice (white or brown)

Instructions

  • In a bowl, whisk together the lemon zest, lemon juice, soy sauce, water, sugar, white vinegar, and cornstarch until well combined. Set aside.
  • Cut the chicken into bite-sized pieces.
  • In a shallow bowl, beat the eggs and season with a pinch of salt and pepper.
  • Place the cornstarch in another shallow bowl.
  • Dip each piece of chicken into the beaten eggs, allowing any excess to drip off.
  • Coat the chicken pieces evenly with cornstarch, pressing the cornstarch onto the chicken to adhere.
  • Heat the cooking oil in a deep frying pan or wok over medium-high heat. You should have enough oil to submerge the chicken pieces.
  • Once the oil is hot (around 350°F or 175°C), carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan. Fry until the chicken is golden brown and crispy, which should take about 4-5 minutes per batch. Remove the chicken and drain on paper towels.
  • In a separate saucepan, heat the lemon sauce mixture over medium heat, stirring constantly until it thickens and becomes glossy. This should take about 2-3 minutes.
  • Once the sauce is ready, pour it over the crispy chicken and toss to coat the chicken evenly with the lemon sauce.
  • Sprinkle the sesame seeds over the chicken and toss again to coat.
  • Serve the crispy sesame lemon chicken over cooked rice and garnish with additional sesame seeds or fresh lemon zest if desired.
    Enjoy your delicious crispy sesame lemon chicken served on rice!
Nutrition Facts
Crispy sesame chicken on rice
Serving Size
 
1 Serving
Amount per Serving
Calories
504
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
4
g
Cholesterol
 
162
mg
54
%
Sodium
 
1004
mg
44
%
Potassium
 
680
mg
19
%
Carbohydrates
 
64
g
21
%
Fiber
 
4
g
17
%
Sugar
 
14
g
16
%
Protein
 
35
g
70
%
Vitamin A
 
169
IU
3
%
Vitamin C
 
30
mg
36
%
Calcium
 
165
mg
17
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.