Name: Quick lemon chicken with vegie rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 400 gram packet frozen tempura chicken nuggets; 450 gram packet 90-second microwave jasmine rice; 2 1/2 cup diced frozen vegetable mix; 2 tablespoon ketjap manis; 145 gram sachet asian lemon chicken sauce

Ingredients

400 gram packet frozen tempura chicken nuggets

450 gram packet 90-second microwave jasmine rice

2 1/2 cup diced frozen vegetable mix

2 tablespoon ketjap manis

145 gram sachet asian lemon chicken sauce

Method

1.Preheat oven to 220°C (200°C fan-forced). Bake nuggets,following packet directions, until heated and crisp.

2.Meanwhile,heat an oiled wok or deep trying pan over moderately high heat. Add rice and vegies; stir-fry for 5 minutes or until heated. Add ketjap manis; stir-try for 2 minutes or until heated. Remove rice mixture from wok.

3.Wipe wok clean. Heat over moderately high heat. Add lemon sauce; bring to the boil. Spoon rice mixture onto serving plates. Top with nuggets. Serve drizzled with sauce.

Try using honey sauce instead of lemon chicken sauce. Use any type of battered frozen chicken or fish.
Note

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Ingredients

Method

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