Crispy fried chicken tossed in a tangy, savory lemon and soy sauce gravy. This Indo-Chinese favorite is packed with flavor from ginger, garlic, and fresh lemon juice, making it a perfect side for fried rice or noodles.
A quick and flavorful Indo-Chinese classic, this veg fried rice features perfectly cooked rice tossed with crisp vegetables, savory sauces, and a hint of white pepper. It's the perfect way to use up leftover rice for a satisfying meal ready in under 20 minutes.
Zesty, tangy lemon chicken gravy with fluffy fried rice – a protein-packed, soul-satisfying meal!
This indo_chinese dish is perfect for lunch. With 689.8199999999999 calories and 39.720000000000006g of protein per serving, it's a nutritious choice for your meal plan.
fat
6 cloves
Garlic
(finely minced)
1 inch Ginger (finely minced)
3 whole Green Chili (slit lengthwise)
1 medium Onion (cut into 1-inch cubes)
1 medium Capsicum (cut into 1-inch cubes)
1 tsp White Vinegar
1 tsp Sugar
3 tbsp Lemon Juice (freshly squeezed)
1.5 cup Vegetable Stock (or water)
0.25 cup Water (for cornflour slurry)
2 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken pieces, ginger-garlic paste, 1 tbsp soy sauce, black pepper powder, 3 tbsp cornflour, all-purpose flour, beaten egg, and 0.5 tsp salt.
Mix thoroughly until each piece of chicken is evenly coated.
Set aside to marinate for at least 15-20 minutes.
2
Fry the Chicken
Heat oil in a wok or deep pan over medium-high heat.
Once the oil is hot, carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan.
Fry for 5-6 minutes per batch, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
Remove with a slotted spoon and drain on a wire rack or paper towels. Set aside.
3
Sauté Aromatics and Vegetables
Carefully discard the excess oil from the wok, leaving about 2 tbsp.
Heat the remaining oil over high heat. Add the minced ginger, garlic, and slit green chilies. Sauté for 30-40 seconds until fragrant.
Add the cubed onion and capsicum. Stir-fry on high heat for 2-3 minutes until they are crisp-tender.
4
Prepare and Thicken the Gravy
Reduce the heat to medium. Add the remaining 2 tbsp soy sauce, white vinegar, sugar, remaining 0.5 tsp salt, and the vegetable stock. Stir well and bring to a gentle simmer.
In a small bowl, whisk the remaining 1 tbsp of cornflour with 1/4 cup of water to create a smooth, lump-free slurry.
While stirring the gravy, slowly pour in the cornflour slurry. Continue to cook and stir for 1-2 minutes until the gravy thickens.
5
Combine and Serve
Turn off the heat. Stir in the fresh lemon juice.
Immediately add the fried chicken pieces to the gravy and toss gently to coat everything evenly.
Garnish with chopped spring onion greens and serve immediately to enjoy the crispy chicken.
344cal
7gprotein
54gcarbs
11gfat
Ingredients
4 cup cooked basmati rice (preferably leftover and chilled)
3 tbsp sesame oil
4 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (finely chopped)
1 pcs carrot (medium, finely diced)
0.5 cup french beans (finely chopped)
1 pcs capsicum (medium, finely diced)
1 cup cabbage (shredded)
0.5 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce
1 tbsp rice vinegar
0.5 tsp white pepper powder
1 tsp salt
0.5 tsp sugar
Instructions
1
Prepare the ingredients: Finely chop the garlic, ginger, green chilies, carrots, french beans, and bell pepper. Shred the cabbage and chop the spring onions, keeping the whites and greens separate. In a small bowl, mix together the soy sauce and rice vinegar.
2
Stir-fry the aromatics and vegetables: Heat the oil in a large wok or skillet over high heat until it shimmers. Add the minced garlic, ginger, green chilies, and the spring onion whites. Stir-fry for 30-45 seconds until fragrant. Add the diced carrots and french beans. Cook for 2 minutes, stirring constantly. Add the bell pepper and shredded cabbage. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.
3
Combine with rice and sauces: Add the chilled, cooked rice to the wok. Use your spatula to gently break up any clumps. Toss the rice with the vegetables for 1 minute. Pour the soy sauce mixture over the rice. Add salt, white pepper powder, and sugar. Continue to toss on high heat for 2-3 minutes, ensuring everything is well combined and the rice is heated through.
4
Garnish and serve: Turn off the heat and stir in the chopped spring onion greens. Serve immediately, hot.
