Lemon Chicken with Fried Rice

If you are craving a little Chinese I suggest you give this Lemon Chicken with Fried Rice at try. Much healthier than take out. A day ahead of time cook the 3 cups of rice required so it can be cold before you begin the stir fry.

Lemon Chicken
Print Recipe
Chicken can be prepared ahead of time and reheated in the oven. Set the ingredients of the lemon sauce in a pot and cook just before dinner.  
Lemon Chicken
Print Recipe
Chicken can be prepared ahead of time and reheated in the oven. Set the ingredients of the lemon sauce in a pot and cook just before dinner.  
Ingredients
Lemon Sauce:
Egg White Mixture:
Instructions
  1. Cut chicken into strips and reserve.
  2. In a measuring cup whisk egg whites with a fork.
  3. In a medium sized shallow dish measure 6 tablespoons corn starch and 1/4 teaspoon salt, slowly add egg whites whisking until combined.
  4. Heat 2 tablespoons of oil in a large non-stick frying pan.
  5. Add chicken to the batter and stir. In 2 or 3 batches fry the chicken in your pan until golden brown and cooked through. Add an additional 2 tablespoons of oil for each batch.
  6. Place cooked chicken on a baking sheet and repeat frying with remaining oil and chicken.
  7. If serving right away then prepare sauce (#8 and 9) while frying the chicken and you can keep chicken warm in the oven until serving. If making ahead of time store chicken in the fridge and reheat in the oven at 375 for approximately 10-15 minutes.
  8. For the sauce, combine the chicken broth, lemon juice, honey, cornstarch and lemon zest together in a small saucepan.
  9. Set heat to medium and stir until sauce combines and begins to thicken. Set aside for serving.
  10. Arrange chicken on a platter and pour warm sauce over just before serving or put sauce in a serving bowl for your family.
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Vegetable Fried Rice
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Vegetable fried rice is a colourful dish to serve along side many different versions of chicken fingers. The key to getting the rice to crisp up is frying it cold from the fridge.
Vegetable Fried Rice
Print Recipe
Vegetable fried rice is a colourful dish to serve along side many different versions of chicken fingers. The key to getting the rice to crisp up is frying it cold from the fridge.
Ingredients
Instructions
  1. Finely dice broccoli, carrot and pepper and put into a small bowl along with the white parts of the green onion. In a tiny bowl set aside green parts of the green onion to be used on top of the fried rice and chicken if desired.
  2. In the same frying pan that you cooked the lemon chicken you can reheat with 2 teaspoons of oil. Stir fry the broccoli, carrots, pepper and white parts of the green onions for 5 minutes.
  3. To the pan add edamame, corn, ginger, garlic and continue to cook stirring constantly for 1 minute.
  4. Add another 2 teaspoons of oil along with rice. Heat through and then add soy sauce and sprinkle with green onions.
  5. If making ahead of time take off the heat after adding the oil and rice. Reheat before dinner and add soy sauce and green onions just before serving.
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Sticky Tips

  • If cooking with a group it is easy to buy egg whites in a carton.  One egg white = 60 ml of liquid.

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