15-Minute Soy Chicken With Lemon Rice and Bok Choy
15-Minute Soy Chicken with Lemon Rice and Bok Choy: quick, healthy, and full of flavor. The perfect weeknight dinner in just 15 minutes.
Ingredients
Rice with lemon flavor
- 1 stick lemongrass
- 1 pound brown rice
Soy sauce chicken
- 1 pound chicken breast into cubes
- 1 teaspoon Chinese five-spice powder
- ¼ teaspoon salt
- 1 tablespoon sunflower oil
- 3 tablespoons Kecap Manis sweet soy sauce
- 2 tablespoons Japanese soy sauce
- 2 tablespoons sweet chili sauce
- 1 cup water
Stir-fry bok choy
- 1 tablespoon vegetable oil
- 1 onion finely chopped
- 1 clove garlic squeezed
- 2 bushes bok choy washed and sliced
- salt and pepper at taste
Ingredients you need per step are listed below the step in Italic
Instructions
Cook the lemon rice.
- Smash the lemongrass with the side of a knife.1 stick lemongrass
- Bring a large pan of water to a boil, and add the rice and lemongrass. Cook following package directions.1 pound brown rice
- Remove the lemongrass after cooking and let the rice rest with the lid on.Tip: No lemongrass? Add a piece of lemon zest for a similar fresh touch.
Prepare the soy chicken (at the same time as the rice).
- Pat the chicken dry and cut it into pieces. Season with 5-spice powder and a little salt.1 pound chicken breast, 1 teaspoon Chinese five-spice powder, ¼ teaspoon salt
- Heat oil in a pan and brown the chicken all over (about 4 minutes).1 tablespoon sunflower oil
- Add kecap, soy sauce, chili sauce, and water.3 tablespoons Kecap Manis, 2 tablespoons Japanese soy sauce, 2 tablespoons sweet chili sauce, 1 cup water
- Simmer for 10 minutes until the sauce thickens and the chicken is glossy.
Stir-fry the bok choy (while the chicken is simmering).
- Heat oil in a wok or skillet.1 tablespoon vegetable oil
- Fry the onion and garlic for 2 minutes.1 onion, 1 clove garlic
- Slice the bok choy and add it to the pan.2 bushes bok choy
- Stir-fry for about 3 minutes until just tender.
- Season with salt and pepper.salt and pepper
NOTES
1. Storage
- Fridge: Store chicken, rice, and bok choy in separate airtight containers. Keeps for 2 days.
- Reheat: Warm chicken and veggies in a pan with a splash of water. Microwave rice with a damp paper towel for 1 minute.
- Freezer: Store in airtight containers for up to 2 months. Freeze chicken, rice, and vegetables separately.
Nutrition
Calories: 699kcal | Carbohydrates: 108g | Protein: 34g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 1131mg | Fiber: 5g | Sugar: 15g | Vitamin A: 60IU | Vitamin C: 4mg | Iron: 3mg
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