Lemon chicken and rice is one of the easiest recipes to pull out of your pocket when you want to put a tangy spin on your chicken dinner. By using something that you most likely already have in your refrigerator, such as a lemon or lemon juice you can add some zip to your meal in a jiffy.
Of course, prepared lemon juice is an option but why cheat yourself of the freshness of a whole lemon! Think gourmet and cook that way. Juice the lemon by simply rolling it over a flat surface while pressing firmly on it. This will make it easier to squeeze the juice from it when you get started with the cooking. If you have a juicer, feel free to use it. If you’re without a juicer don’t despair, just squeeze the lemon very well.
Some people have a hard time when it comes to dissolving cornstarch in liquids. Here’s a good way to avoid that problem. Combine the liquid ingredients onto a bowl, pour the cornstarch into it and use a fork to whisk it in. If there isn’t enough liquid, add a few tablespoons of water. This will help with preventing the lumps that usually form when cornstarch isn’t properly dissolved.
Although the recipe calls for chicken breasts, you may want to use chicken thighs instead. Dark meat tends to be more juicy and flavorful. This recipe has a thick, tangy sauce; it’s best served with a rice dish. This is a great way to get some extra veggies into your meal while still keeping it tasty.
Since this recipe is full of lemony goodness, trying to find a suitable vegetable will be even easier. Settling for a simple salad, tossed in a little bit of olive oil, salt and pepper can make for a rounded meal.
Ingredients:
- 4 boneless chicken breasts or thighs; cooked
- 4½ Tablespoons granulated sugar
- 4½ Tablespoons chicken stock
- 4½ Tablespoons fresh lemon juice
- ¾ teaspoons salt
- 1½ teaspoons sesame oil
- Cornstarch-2 teaspoons
- 1 finely grated, lemon rind
- Lemon extract 4 drops
Preparation:
Coat a large sized skillet with cooking spray and cook the chicken pieces on both sides until they are golden brown. This should take about fifteen minutes. Cover the skillet with a fitted lid and cook the chicken over medium-low heat until the juices are running clear.
As it cooks the aromas will open up and your whole house will smell delicious. You can choose to serve this with standard white, brown or long grain rice. You can also use any of the prepared rice that you can find in the supermarket.
Remove the chicken from the heat and set the skillet aside, while you prepare the lemon sauce. Begin by combining all of the listed ingredients, except for the chicken, in a medium sized saucepan.
Over high heat and stirring occasionally, cook the ingredients until thickened to the consistency of gravy. Leaving the chicken in the skillet, pour the lemon sauce over the cooked chicken. Serve the sauce covered chicken while it’s hot, over white rice.
