Soy sauce chicken, lemon rice and stir-fry bok choy
This is a meal which you can make very fast, when you are in a hurry (on your table in 15 minutes). It’s healthy and got a lot of flavor. Rice with a slight lemon flavor, spicy bok choy and ketjap chicken provides a delicious combination on your plate.
Equipment
- wok
Ingredients
Rice with lemon flavor
- 1 stick lemon grass
- 400 grams brown rice
Soy sauce chicken
- 400 grams chicken breast into cubes
- 1 teaspoon Chinese five-spice powder
- salt
- sunflower oil
- 3 tablespoons ketjap manis
- 2 tablespoons soy sauce
- 2 tablespoons chili sauce
- 200 milliliters water
Stir-fry bok choy
- 1 onion
- 1 clove garlic
- 2 bushes bok choy
Instructions
Rice with lemon flavor
- Crush the lemon grass so that it releases it's flavor. (That can best done by pressing hard on the stalk.)
- Put enough water in the pan for cooking the rice and bring to a boil. Add the rice and place the lemon grass on top.
- Cook the rice according to the instructions on the package.
- Remove the lemon grass when the rice is ready. Keep the lid a bit on the pan so that the rice becomes dry.
soy sauce chicken
- Pat the chicken dry with a paper towel and sprinkle with Chinese five spice powder and a little salt.
- Heat a little oil and put the chicken in a frying pan and fry until golden brown in about 4 minutes.
- Pour the sweet soy sauce, soy sauce, chili sauce and the water in the pan. Bring to the boil and let the chicken simmer for about 10 minutes on low heat in the sauce.
Stir-fry bok choy
- Peel and chop the onion.
- Peel and slice the garlic.
- Cut the bok choy into strips.
- Heat a little oil in a pan and fry the onion and garlic for about 2 minutes.
- Add the bok choy and stir-fry until cooked in about 3 minutes.
- Season with a little salt and freshly ground pepper .
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