Asian honey-ginger-lemon chicken

Ingredients for 3 servings:

• 600 g chicken
• salt and pepper
• 30 ml soy sauce, light
• ½ lemon(s), juice or bottled lemon juice
• 30 g corn flour
• 1 garlic clove(s)
• 1 piece(s) ginger root
• 20 ml sesame oil for frying
• 1 garlic clove(s)
• 1 tsp, heaped ginger root or ginger powder
• 100 ml soy sauce
• ½ lemon(s), juice or bottled lemon juice
• 1 tsp rice vinegar
• 20 g honey
• 10 ml sesame oil for frying
• 200 g basmati rice
• 1 spring onion(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the meat and cut into small pieces or strips. Combine soy sauce, lemon juice, salt, pepper, and cornflour in a bowl. Peel and finely chop one garlic clove and one piece of ginger, and add to the bowl. Stir the contents together in the bowl and add the chicken. Mix everything together again until everything sticks to the meat. Heat sesame oil in a pan. Fry the marinated meat over high heat for about 10-15 minutes, stirring occasionally. Prepare basmati rice in a rice cooker or pot. Peel and finely chop one garlic clove and one piece of ginger. Mix both in a fresh bowl with soy sauce, lemon juice, rice vinegar, and honey. Slice the spring onion into thin rings. Separate the white and green parts. When the meat is nicely golden brown, return the pieces from the pan to the bowl. Heat sesame oil in the pan over medium heat and add the white rings of the spring onion. Then pour the sauce into the pan and bring to a boil briefly. Then add the meat and let it simmer for about 5 minutes. Serve the rice and meat with the sauce on plates and garnish with the green spring onion rings. This dish is ideal for pre-cooking.