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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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