Print me! Recipe: For 2 persons, with a bit of seconds Ingredients: ** For the chicken: 2 tablespoons of millet flour ( is gf !! ) or another gf flour 1 + 1/2 teaspoons of Chinese 5 spice powder, a bit more set aside Maldon sea salt flakes freshly grinds of black pepper 2 chicken breast fillets, cleaned, cut into smaller strips or pieces ** For the sauce: 1 organic lemon, juiced, 70 ml kept, the rest of the lemon, this about 1/2 lemon, cut up into smaller pieces 5 spring onions, cleaned, outer parts cut off, cut into smaller rings, white & green parts a fruity EVOO 3 cm piece of fresh ginger, peeled & finely cut up into fine strips 4 tablespoons of a good honey 2 tablespoons of Japanese rice wine 2 tablespoons GF light soy sauce 80 ml of a good GF chicken stock 2 tablespoons of unrefined dark brown sugar 1 teaspoon of GF cornstarch, mixed with a little bit cold water into a paste ** For the rice: 2 packets of quick cook Basmati rice, mine needed 10 minutes of cooking 1 small hand of fresh cleaned coriander leaves, finely cut up with a chef’s knife ** For the sugar peas: 2 packets of uncooked sugar peas some Maldon sea salt Method: 1. Prepare the chicken. Take a large clean plate & place the millet flour on the plate well divided. Now, add some freshly ground pepper & some Maldon sea salt flakes. Add then 1 + 1/2 teaspoon of Chinese 5 spice powder. Divide it into the flour mix until the flour looks brownish. Now, dip the chicken pieces on both sides into the seasoned flour. Shake off any excess. Now, smear a bit extra 5 spice powder on the surface tops of each chicken piece. Not on the bottoms! 2. Now, cook the rice according to the packet instructions. When the rice has cooked, drain well & fluff the rice up with a fork. Just before serving, stir the cut up coriander leaves through the rice until it is all mixed well. Keep warm. Do the same with the sugar peas, but cook them in hot boiling water until al dente with a bit of sea salt added to it. Drain well & keep warm too. 3. When the rice is cooking & nearly ready, take a large non stick cooking pan & heat some of that fruity EVOO. When hot, add the chicken pieces. Fry until golden brown & cooked through on both sides. Keep warm with a fitting lid. Take the pan off the heat to let the chicken rest for about 5 minutes, so that than the meat will be juicy later. 4. Now, in the meantime, you can make the sauce. Take a pot & add a few tablespoons of the EVOO & heat up on medium high. When hot, add the cut up spring onions & fry for 2 minutes or so. Add the thin ginger strips. Ad a bit more EVOO, if you need to. Fry for about 2 minutes. Add the lemon pieces. Stir well. Add the honey, rice wine & lemon juice. Mix. The aroma’s are really nice now! Cook for about 1 minute. Than, add the soy sauce, chicken stock & sugar. Stir well. Simmer for about 2 minutes. 5. Make a bit of a paste with 1 teaspoon of cornstarch with a bit cold water added to it, beat it well lose & add this to the sauce. Stir well & cook for about 1 or 2 minutes until the sauce has a bit thickened but not too much. You want a sauce! 6. Now, that the chicken pieces have rested, plate up immediately & enjoy this tasty meal! I assure you, you want more,..!!!! If you liked this post, SUBSCRIBE to Sophie’s Foodie Files: It is free! RSS – Posts You might like: 1. Marinated chicken in a combo of lemon thyme, lemon, lemon zest, garlic & honey 2. Orange, fennel, chicken, olives & Pastis oven dish 3. Sophie’s chicken with a sage & wine sauce, served with lemon oil roasted potatoes & bay leaf carrots 4. Marinated chicken strir fry with soba noodles 5. Stir fried chicken strips with lemongrass, ginger & chili served with brown riceYesterday, I made this tasty meal. My husband & I were celebrating our Wedding Anniversary. We were 4 years married: hooray! We had to celebrate that with a lovely minimalistic feast! On Monday, we were 15 years together!! Ooh,…yes,…already 15 lovely years of happiness & fun!