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Lemon Chicken Wings with Rice and Vegetables
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Lemon Chicken Wings with Rice and Vegetables

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Ingredients

  • 200 g jasmine rice
  • 1 lemon, zest and juice
  • 35 g fresh root ginger, peeled, cut in round slices (2 mm)
  • 4 garlic cloves
  • 30 g spring onions, thinly sliced, plus extra for garnishing
  • 40 g oil
  • 400 g chicken wings
  • 2 Tbsp soy sauce
  • 40 g brown sugar
  • 40 g honey
  • 1300 g water
  • 1 chicken stock cube (for 0.5 l), crumbled, or to taste
    or 1 tsp chicken stock paste
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 300 g mixed vegetables, for stir-frying (e.g. carrots, sliced, broccoli, cut in florets, bell pepper, cut in strips)
  • 80 - 100 g sugar snap peas, trimmed, whole pods
  • 80 - 100 g tinned baby corn
    or 80 - 100 g fresh baby sweetcorn
  • 100 - 120 g fresh mung beansprouts
  • sesame seeds, for garnishing
  • toasted sesame oil, for drizzling

Nutrition
per 1 portion
Calories
2670.5 kJ / 638.3 kcal
Protein
27 g
Carbohydrates
78.8 g
Fat
25 g
Saturated fat
5.3 g
Fiber
5.8 g
Sodium
882.8 mg

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