posted by lake monster 01-26-103 10:28 AM
2-1/2 - 3 lbs. chicken breast cut into bite sized pieces
2 cloves garlic
2 slices fresh ginger 1x2” pieces, cut in match sticks
1/2 tsp. sugar
4 T. rice wine or sherry
3 T. soy sauce
1 tsp. anise seed
1/3 c. lemon juice
1/3 c. brown sugar
1 c. chicken broth
2 T. cornstarch
Put chicken in large skillet. Blend garlic, ginger, sugar, wine, soy sauce and anise in small bowl. Pour chicken broth and contents of small bowl over chicken. Bring to a boil, then turn down heat and simmer for 45 minutes.
Mix 1 T. cornstarch with a small amount of water and stir in to thicken sauce.
Meanwhile, in microwave-safe bowl, blend the brown sugar, lemon juice and 1 T. cornstarch. Bring to boil, stopping to whisk smooth twice as mixture thickens. Stir lemon sauce into chicken and continue to cook while sauce continues to thicken. Garnish with 1” sections of green onion. Serve over a bed of rice.
Lemon and Sesame Chicken
4 boneless, skinless chicken breasts
1 egg white
2 tablespoons sesame seeds
2 tablespoons vetable oil
1 onion, sliced
1 tablespoon brown crystal sugar
finely grated zest and juice of 1 lemon
3 tablespoon lemon curd
7-ounce can water chestnuts, drained
lemon zest, to garnish
Place the chicken breasts between 2 sheets of plastic wrap and pound with a rolling pin to flatten. Slice the chicken into thin strips.
Whisk the egg white until light and foamy. Dip the chicken strips into the egg white, then coat in the sesame seeds.
Heat the oil in a wok and stir-fry the onion for 2 minutes until softened. Add the chicken to the wok and stir-fry for 5 minutes, or until the chicken turns golden.
Mix the sugar, lemon zest, lemon juice, and lemon curd and add to the wok. Allow it to bubble slightly.
Slice the water chestnuts thinly, add to the wok and cook for 2 minutes. Garnish with lemon zest and serve hot.
Crockpot Lemon Chicken
6 boneless, skinless chicken thighs, cut into 1" pieces
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive oil
1 tsp. balsamic vinegar
3 Tbsp. catsup
3 Tbsp. brown sugar
6 oz. can frozen lemonade concentrate, thawed
2 Tbsp. cornstarch
1/4 cup water
Mix flour with salt and pepper in shallow dish. Coat chicken pieces in this mixture. Shake off excess and brown in olive oil in a nonstick skillet over medium high heat.
Remove chicken and place in a 3-4 quart crockpot.
Mix the vinegar, catsup, brown sugar and lemonade concentrate in small bowl and pour over the chicken. Cover and cook on HIGH for 3-4 hours.
When ready to serve, remove the chicken to a warm platter and cover. Combine cornstarch and water in small bowl, mix well and stir into the sauce. Cook on HIGH for 20-30 minutes until thickened. Serve with chicken and hot rice.
Rao's Famous Lemon Chicken
2 (2-1/2 to 3 lbs.) broiling chicken, halved
Rao's Homemade Lemon Chicken Marinade (to follow)
1/4 cup chopped parsley
To attain maximum heat, preheat broiler for at least 15 minutes before using.
Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork.
Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into 6 pieces (leg, thigh, wing, 3 small breast pieces).
Place chicken on a baking sheet with sides, of a size that can fit into a broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches.
Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute
2 cups fresh lemon juice
1 cup olive oil
1 tablespoon red wine vinegar
1 and 1/2 teaspoons minced garlic
1/2 teaspoon dried oregano
Salt and pepper (to taste)
Recipe Courtesy of Michelle Urvater
4 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup chicken broth mixed with 2 teaspoons cornstarch 2 tablespoons chilled unsalted butter
1 small scallion, thinly sliced
Salt and freshly ground pepper
Separate the tenderloins from the breasts. Between sheets of plastic wrap pound the thicker side of the breast to make it more even in thickness. Season the chicken with salt.
Heat the olive oil in a large skillet over moderate heat. Add the chicken breasts and tenderloins. Saute for about 4 to 5 minutes. You'll know to turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side). Saute on other side 4 to 5 minutes or until the interior is cooked through. Mix lemon zest and lemon juice into chicken broth.
Remove the chicken to a plate. Give the lemon broth- cornstarch mixture a stir and add it to skillet. Deglaze the pan and simmer for a two minutes or until the sauce looks thick and glossy. Taste and season with salt and pepper. Remove the skillet from the heat and whisk in the butter if you wish. Pour the sauce pour over the chicken and sprinkle the scallions on top.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
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