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