Sunday, April 21, 2013

Lemon gingerness

Asian cooking is not a strength for me. However, when I saw a recipe for lemon ginger chicken, I couldn't help but taste the delicious poultry paired with fried rice and broccoli!

Cook 2-3 servings of rice as directed and set aside. Steam a heaping handful or two of broccoli florets and set aside as well. Heat a skillet with about a tbs. olive oil. Squeeze 1/2 lemon's juice in a bowl and whisk with 1 tsp ginger. In another bowl, mix 1/3 cup breadcrumbs with about 1 teaspoon of your seasoning of choice (I used a mixture of salt, lemon peel, garlic and pepper). Dip chicken in lemon-ginger liquid then dip and dip and cover with breadcrumb mixture. Cook in the hot oiled pan until crispy and cooked through.

When chicken is done, remove it from the pan, place on an oven safe plate and keep warm in a 250 degree oven.

With the oil and chicken bits still in the pan, add the rice and broccoli. Cook rice and broccoli with 1/4 cup low-salt soy sauce (more or less to taste) and a tsp ginger. Season with pepper if you desire. Cook the rice until browned.

Throw it all together on a plate and enjoy!

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