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Crispy Lemon Chik'n with Brown Rice & Gai Lan
2 or 4 Serving Dinner

Crispy Lemon Chik'n

with Brown Rice & Gai Lan

Tags: Gluten-Free High-Protein Nut-Free Chef's Choice High Fiber Bone Health
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
630
FAT
13g
CARBOHYDRATES
99g
PROTEIN
31g


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INGREDIENTS

  1. ½ cup short-grain brown rice
  2. 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
  3. 2 tbsp tamari (divided)
  4. ¼ cup cornstarch (divided)
  5. 1 Not-Chick'n™ Bouillon Cube
  6. 1 lemon, juiced
  7. 3 tbsp turbinado sugar
  8. 1 1/2 tbsp agave
  9. 6 oz gai lan, roughly chopped
  10. 1 oz fresh ginger, peeled and minced
  11. 2 garlic cloves, peeled and minced
  12. 1 tbsp white sesame seeds
  13. 2 scallions, thinly sliced
  14. 2 tbsp vegetable oil*
  15. Salt*
  16. *Not included
  17. For full ingredient list, see Nutrition.
Allergens: sesame, soy
Tools: Large nonstick skillet, Parchment-lined baking sheet, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
630
FAT
13g
CARBOHYDRATES
99g
PROTEIN
31g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Preheat the oven to 425°F. Add brown rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 30 to 35 minutes. Fluff rice with a fork.

2
Bake the tofu

Add tofu, 1 tbsp vegetable oil, and just 1½ tbsp tamari to a large bowl. Sprinkle just 2 tbsp cornstarch on tofu and gently toss. Add coated tofu to a parchment-lined baking sheet and bake until lightly browned and crispy, 35 to 40 minutes. TIP: If you don’t have parchment paper, you can spread 1 tsp vegetable oil on the baking sheet instead.

3
Prepare the lemon tamari sauce

Add bouillon cube and ½ cup hot water to a medium bowl. Whisk to dissolve the cube. Add remaining tamari, lemon juice, turbinado sugar, and agave and stir to combine. Add just 1 tbsp cornstarch and 1 tbsp cold water to a separate bowl and mix until smooth. TIP: Keep remaining cornstarch for your own use.

4
Cook the gai lan

Heat 1 tsp vegetable oil in a large nonstick skillet over medium-high heat. Add gai lan and a pinch of salt and cook until crisp-tender, 2 to 3 minutes. Transfer to a bowl.

5
Finish the sauce

Return the same skillet to medium-high heat with 2 tsp vegetable oil. Add ginger and garlic and cook until fragrant, about 30 seconds. Reduce heat to low, add lemon tamari sauce, and bring to a simmer. Cook sauce until sugar is dissolved. Add cornstarch and water mixture and cook until sauce thickens, about 30 seconds.

6
Serve

Add baked tofu and sesame seeds to lemon tamari sauce and stir. Divide brown rice and gai lan between plates and top with crispy lemon chik’n. Sprinkle with scallion. Enjoy!

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