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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
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. 4 tsp vegetable broth concentrate
  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 ginger, peeled and minced
  11. 2 garlic cloves, peeled and minced
  12. 1 tbsp white sesame seeds
  13. 2 scallions, thinly sliced
  14. 3 tbsp vegetable oil*
  15. 1/2 tsp Salt*
  16. *Not included
  17. For full ingredient list, see Nutrition.
Allergens: sesame, soy
Tools: Small saucepan with lid, Foil-lined baking sheet, Large nonstick skillet
SERVINGS
PREP & COOK TIME
40 min
CALORIES
630
FAT
13g
CARBOHYDRATES
99g
PROTEIN
31g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Preheat oven to 425°F. Combine brown rice, 1 cup water, and a pinch of salt in 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 fork.

2
Bake the tofu

Brush foil-lined baking sheet with 1 tbsp vegetable oil. Combine tofu, 1 tbsp vegetable oil, and just 1½ tbsp tamari in large bowl. Sprinkle just 2 tbsp cornstarch on tofu and gently toss. Transfer coated tofu to prepared baking sheet and bake until lightly browned and crispy, 35 to 40 minutes.

3
Prepare the lemon tamari sauce

Whisk broth concentrate, ½ tsp salt, ½ cup water, remaining tamari, lemon juice, sugar, agave, and just 1 tbsp cornstarch in a medium bowl. TIP: Keep remaining cornstarch for your own use.

4
Cook the gai lan

Heat 1 tsp vegetable oil in 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 bowl.

5
Finish the sauce

Return 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, bring to a simmer, and cook until sugar is dissolved and sauce thickens, about 1 minute.

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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