Lemon & Ginger Chicken With Brown Rice And Crispy Kale

• 5.5 gChicken stock mix
• 120 gShredded kale
• 2Chicken breast portions
• 1 tbspCornflour
• 3Garlic clove
• 15 gFresh root ginger
• 5 gToasted sesame seeds
• 10 mlToasted sesame oil
• Lemon
• 15 mlSoy sauce
• 25 gHoney
• 100 gBrown long grain rice

From your cupboard

• Salt
• Vegetable oil
• Sugar
• Water

1. 1.

   Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

   Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

   Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite, then once cooked, drain, return it to the pot and keep covered until serving

2. 2.

   Whilst the rice is cooking, slice 1 lemon round per person

   Add your chicken to a baking tray (or two!) with a drizzle of vegetable oil and a generous pinch of salt (use tin foil to avoid mess!)

   Top each piece of chicken with a lemon round and put the trays in the oven for 18-20 min or until cooked through (no pink meat!)

3. 3.

   Boil half a kettle

   Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

   Peel and finely chop (or grate) your garlic

4. 4.

   Dissolve your cornflour in 150ml boiled water

   Add the chicken stock mix, soy sauce and honey and whisk until smooth

   Add a squeeze of lemon juice – this is your lemon stock

   Wash your shredded kale, then pat dry with kitchen paper

5. 5.

   Add the shredded kale to a large baking tray (or two!) with a pinch of salt, 1 tsp sugar and a drizzle of vegetable oil

   Give everything a good mix up and put the trays in the oven for 10-12 min or until crispy – this is your crispy kale

6. 6.

   Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

   Once hot, add the chopped garlic and chopped ginger with a small pinch of salt and cook for 3-4 min or until softened

   Once softened, add the lemon stock and cook for 5-6 min or until thickened

   Once thickened, remove from the heat and stir through your toasted sesame oil – this is your lemon sauce

7. 7.

   Once done, transfer the chicken to a clean board

   Slice the cooked chicken finely into strips (you can add the lemon slices to your sauce!)

8. 8.

   Serve the sliced chicken over the brown rice with the crispy kale to the side

   Drizzle over the lemon sauce and garnish with your toasted sesame seeds

   Enjoy!