Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, honey & mustard chicken with lemon & oregano rice. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Honey & Mustard Chicken With Lemon & Oregano Rice is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Honey & Mustard Chicken With Lemon & Oregano Rice is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have honey & mustard chicken with lemon & oregano rice using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Honey & Mustard Chicken With Lemon & Oregano Rice:
- Take For the chicken:
- Make ready 370 g chicken breast, cut into bite sized chunks,
- Get 2 tbsp runny honey,
- Take 1 tbsp Dijon mustard,
- Prepare 1 tbsp light soy sauce,
- Prepare 1 red bell pepper, sliced, seeds removed,
- Take 1 onion, sliced,
- Take 1 pinch salt,
- Take 100 ml water,
- Get Olive oil cooking spray or regular olive oil for frying,
- Take For the rice:
- Take White rice, (amount you desire),
- Make ready 1 small lemon, juice and rind, (reserve a pinch of rind),
- Make ready 1 pinch dried oregano,
- Make ready Salt to season
- Get Garnish:
- Get 1 pinch lemon rind
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Instructions to make Honey & Mustard Chicken With Lemon & Oregano Rice:
- Prepare the rice according to packet instructions and drain off. Add the lemon rind, oregano and fresh lemon juice to the rice and gently mix through. Season with salt to taste. keep a lid on the rice to keep it warm whilst you prepare the chicken. Take the mustard, soy sauce and honey and combine together well in a small bowl. Season with a pinch of salt.
- Heat a wok or large frying pan up over a medium to high heat and add a touch of olive oil to the pan. Add the chicken pieces to the pan and brown off and gently fry for a few minutes. Add in the onion and bell pepper. Fry for a further two-three minutes.
- Turn down the heat a little. Add the sauce to the pan/wok and stir to coat the chicken until it's nice and glossy.
- Once the sauce has thickened and coated the ingredients, add in the water and gently simmer until reduced down into a sauce, this should only take 1-2 minutes.
- Once the sauce on the chicken has reduced down and thickened remove from the heat. Serve up the rice and top with the delicious honey and mustard chicken. Garnish with a pinch of reserved lemon rind. Enjoy! :)
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