Lemon chicken with fried rice

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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Lemon chicken with fried rice
  • 16 chicken drumettes
  • 1 tablespoon sesame oil
  • 1 lemon, zest finely shredded, juiced
  • 2 tablespoon soy sauce
  • 1/3 cup sweet chilli sauce
  • 1 cup long-grain white rice
  • 2 eggs, lightly whisked
  • 1 carrot, cut into matchsticks
  • 1 red onion, cut into thin wedges
  • 1 bunch baby buk choy, shredded


Lemon chicken with fried rice
  • 1
    Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Combine chicken, half the sesame oil, zest, juice, half the soy sauce and the sweet chilli sauce in a bowl. Transfer, in a single layer, to prepared tray. Bake, turning once, for 25 minutes or until chicken is browned and cooked.
  • 2
    Meanwhile, cook rice in a saucepan of boiling salted water for 10 minutes or until tender. Drain. Rinse under cold running water. Drain.
  • 3
    Heat a wok or frying pan over high heat. Add remaining sesame oil; swirl to coat surface. Add egg; stir-fry for 30 seconds. Add carrot and onion; stir-fry for 1 minute. Add rice and remaining soy sauce; stir-fry for 2 minutes. Add buk choy; stir-fry until wilted. Season. Divide rice among serving bowls. Top with chicken and tray juices. Serve.