Something about lemons makes me think of spring. Maybe it's the tang and freshness they bring to a dish. All I know is that a dish like lemon chicken is a great way to welcome spring ... unless you want something quick and easy and less threatening to your waistline.
Or is there a way around that?
Of course there is! All you need is a great weekday recipe that features the great flavors associated with this dish without a lot of fuss and with a lot less oil. And that's what this month's recipe is all about. A simple breading of seasoned rice flour gives the chicken a nice crunch without a lot of extra calories. Because the coating is lighter than a traditional batter, less oil is necessary to cook the chicken and other flavorful ingredients, like lemon juice and ginger can bring extra dimension to the dish. Simply put on a pot of rice and start working on the chicken and you should have both ready at about the same time. Or for an unusual treat, serve the chicken with rice noodles and oriental vegetables. Either way, it's a great spring flavor in the middle of the week!
Weekday Lemon Chicken
- 2 boneless, skinless chicken breast halves
- 1/2 c. rice flour
- 1 tsp. salt
- 1/2 tsp. black pepper
- 3 T. peanut oil
- 1/2 c. water
- 3 T. lemon juice
- 2 T. brown sugar
- 1 T. cornstarch
- 1 T. honey
- 2/3 tsp. chicken bouillon granules
- 1/2 tsp. minced ginger, or more if desired
Rinse the chicken and pat dry. In a shallow bowl, combine the rice flour, salt and pepper. Dredge the chicken in the rice flour mixture and sauté in the peanut oil over medium-high heat in a skillet until golden and cooked through, about 7 minutes per side. Transfer the chicken to a plate.
Combine the remaining ingredients in a small bowl and mix. Pour the contents into the hot skillet and cook over medium-high heat until thickened and hot. Return the chicken to the pan and heat until warm. Serve over hot cooked rice.
- Yields: 2 servings
- Preparation Time: 25 minutes