Ingredients
1 lb breaded chicken nuggets
16 oz microwavable jasmine rice
3 oz diced frozen vegetable mix
2 tbsp sweet soy sauce
2/3 cup Asian lemon chicken sauce
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Preheat oven to 425°F. Bake chicken nuggets until heated and crispy. Meanwhile, heat an oiled wok or deep frying pan over medium-high heat. Add rice and frozen vegetables. Stir-fry for 5 mins, or until heated through. Add sweet soy sauce and stir-fry for 2 mins. Transfer to serving plates and top with chicken nuggets. Wipe wok clean. Add lemon sauce and bring to a boil. Drizzle over chicken nuggets and rice.