Lemon Garlic Chicken Rice
Whip up this zesty lemon garlic chicken rice for a delightful weeknight meal that’s ready in a flash! Juicy chicken thighs are marinated in a tangy blend of fresh lemon juice and aromatic garlic, then sautéed to perfection and served over fluffy rice. It’s a flavor-packed dish that’ll brighten your evening and leave you craving more!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Garlic, chopped – 1 tsp (5 ml)
- Ginger, chopped – 1 tsp (5 ml)
- Lime – 1 cheek
- Spring onions – as requiredoptional
- Tomato - 1
- Water – as required
🥩Meat & Seafood(1)
- Velveted chicken – 50 g (0.11 lbs)
🫙Pantry Staples(4)
- Oil – 1 tbsp (15 ml)
- Sesame oil – 1/2 tsp (2.5 ml)
- Steamed rice – for serving
- Sugar – 1/2 tsp (2.5 ml)
🧂Spices & Seasonings(2)
- Black pepper powder – 1/2 tsp (2.5 ml)
- Salt – 1/2 tsp (2.5 ml)
🍯Sauces & Condiments(2)
- Oyster sauce – 1/2 tsp (2.5 ml)
- Vinegar – 1/2 tsp (2.5 ml)
📦Other(3)
- Aromat powder – 1/2 tsp (2.5 ml)
- Cooking wine – 1 tsp (5 ml)
- Cornflour – for slurry
Nutrition (per serving)
Calories
80
Protein
4g
Carbs
21g
Fat
20g
👨🍳 Instructions
- 1
Deseed and cut a tomato in triangle shapes and cut spring onions greens into matchsticks.
- 2
Heat a tbsp of oil in a wok and add in 1 tsp chopped ginger, 1 tsp chopped garlic, 1 tsp chopped spring onion whites and sauté till fragrant.
- 3
Add in 50 grams of velveted chicken and 2 ladleful of water.
- 4
Season with 1/2 tsp salt, 1/2 tsp sugar, 1/2 tsp black pepper powder, 1/2 tsp aromat powder, 1/2 tsp oyster sauce, 1/2 tsp vinegar, 1 tsp cooking wine, 1/2 tsp sesame oil and thicken with cornflour slurry.
- 5
Add in the spring onions along with the tomatoes and juice of a cheek of lime.
- 6
Serve hot over steamed rice and garnish with chopped spring onions.
💡 Pro Tips
- ✓Velvet your chicken by coating it in a slurry of 1 tbsp cornflour + 1/2 tsp salt + 1 tbsp water, then let sit for 15 minutes before cooking. This creates a protective barrier that seals in moisture and prevents protein denaturation, keeping chicken tender even at high wok heat.technique1:0.5:1 ratio (cornflour:salt:water), 15 minutes rest
- ✓Add your cornflour slurry when the liquid reaches a rolling boil (212°F), pouring it in a thin stream while stirring constantly. This prevents lumps by allowing starch granules to hydrate evenly rather than clumping when added to cooler liquid.timing212°F (boiling temperature)
- ✓Use a 1:2 cornflour-to-water ratio for your thickening slurry (e.g., 1 tsp cornflour + 2 tsp water) to achieve a glossy, light coating that clings to chicken without becoming gluey or starchy-tasting.ingredient1:2 cornflour:water ratio
- ✓Add the lime juice and sesame oil (0.5 tsp each) in the final 10 seconds of cooking, off-heat or with burner lowered. High heat causes volatile citrus oils to evaporate and sesame oil to develop bitter, burnt notes.timingFinal 10 seconds, reduced/off heat
- ✓Cut tomato triangles and spring onion greens separately because they have different cooking requirements—tomato needs 30-40 seconds to warm through without breaking down, while spring onion greens require only 5 seconds to maintain crispness and prevent sulfur compounds from developing.techniqueTomato: 30-40 seconds, Spring onion greens: 5 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Lemon Garlic Chicken Rice
Whip up this zesty lemon garlic chicken rice for a delightful weeknight meal that’s ready in a flash! Juicy chicken thighs are marinated in a tangy blend of fresh lemon juice and aromatic garlic, then sautéed to perfection and served over fluffy rice. It’s a flavor-packed dish that’ll brighten your evening and leave you craving more!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Garlic, chopped – 1 tsp (5 ml)
- Ginger, chopped – 1 tsp (5 ml)
- Lime – 1 cheek
- Spring onions – as requiredoptional
- Tomato - 1
- Water – as required
🥩Meat & Seafood(1)
- Velveted chicken – 50 g (0.11 lbs)
🫙Pantry Staples(4)
- Oil – 1 tbsp (15 ml)
- Sesame oil – 1/2 tsp (2.5 ml)
- Steamed rice – for serving
- Sugar – 1/2 tsp (2.5 ml)
🧂Spices & Seasonings(2)
- Black pepper powder – 1/2 tsp (2.5 ml)
- Salt – 1/2 tsp (2.5 ml)
🍯Sauces & Condiments(2)
- Oyster sauce – 1/2 tsp (2.5 ml)
- Vinegar – 1/2 tsp (2.5 ml)
📦Other(3)
- Aromat powder – 1/2 tsp (2.5 ml)
- Cooking wine – 1 tsp (5 ml)
- Cornflour – for slurry
Nutrition (per serving)
Calories
80
Protein
4g
Carbs
21g
Fat
20g
👨🍳 Instructions
- 1
Deseed and cut a tomato in triangle shapes and cut spring onions greens into matchsticks.
- 2
Heat a tbsp of oil in a wok and add in 1 tsp chopped ginger, 1 tsp chopped garlic, 1 tsp chopped spring onion whites and sauté till fragrant.
- 3
Add in 50 grams of velveted chicken and 2 ladleful of water.
- 4
Season with 1/2 tsp salt, 1/2 tsp sugar, 1/2 tsp black pepper powder, 1/2 tsp aromat powder, 1/2 tsp oyster sauce, 1/2 tsp vinegar, 1 tsp cooking wine, 1/2 tsp sesame oil and thicken with cornflour slurry.
- 5
Add in the spring onions along with the tomatoes and juice of a cheek of lime.
- 6
Serve hot over steamed rice and garnish with chopped spring onions.
💡 Pro Tips
- ✓Velvet your chicken by coating it in a slurry of 1 tbsp cornflour + 1/2 tsp salt + 1 tbsp water, then let sit for 15 minutes before cooking. This creates a protective barrier that seals in moisture and prevents protein denaturation, keeping chicken tender even at high wok heat.technique1:0.5:1 ratio (cornflour:salt:water), 15 minutes rest
- ✓Add your cornflour slurry when the liquid reaches a rolling boil (212°F), pouring it in a thin stream while stirring constantly. This prevents lumps by allowing starch granules to hydrate evenly rather than clumping when added to cooler liquid.timing212°F (boiling temperature)
- ✓Use a 1:2 cornflour-to-water ratio for your thickening slurry (e.g., 1 tsp cornflour + 2 tsp water) to achieve a glossy, light coating that clings to chicken without becoming gluey or starchy-tasting.ingredient1:2 cornflour:water ratio
- ✓Add the lime juice and sesame oil (0.5 tsp each) in the final 10 seconds of cooking, off-heat or with burner lowered. High heat causes volatile citrus oils to evaporate and sesame oil to develop bitter, burnt notes.timingFinal 10 seconds, reduced/off heat
- ✓Cut tomato triangles and spring onion greens separately because they have different cooking requirements—tomato needs 30-40 seconds to warm through without breaking down, while spring onion greens require only 5 seconds to maintain crispness and prevent sulfur compounds from developing.techniqueTomato: 30-40 seconds, Spring onion greens: 5 seconds