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
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.