September 13, 2004

Lemon Chicken

MENU: Last night we had lemon chicken, rice pilaf and spinach.


Lemon Chicken
Slice boneless chicken breasts into 1 inch strips. Soak in a marinade of: 1 T vinegar, 1/4 C soy sauce, dash of salt, dash of pepper, 1 beaten egg and 1T cornstarch. You can add 1/4 C rice wine or Sprite, if desired. Let sit for 10 minutes. Add 4 T cornstarch and 2-6 T flour. Fry chicken in hot oil and drain. Serve with lemon sauce: 1/2 t salt, 6 T sugar, 4 T lemon juice, 2 T cornstarch- mixed and cooked until clear and thick.

Rice Pilaf
Combine 1/2 C uncooked rice, 1 ounce of uncooked thin spaghetti noodles, broken into 1 inch pieces and 2 T butter in a saucepan. Heat over medium high, stirring constantly until noodles are golden brown. Add 1 1/2 C water, juice of one lime and one seasoning packet from a bag of Ramen Noodles (any flavor.) Bring to a boil. Simmer on low heat, covered for 20-25 minutes.

REVIEW: It took me almost an hour to finish cooking this meal. That is longer than I like to take. My 6 year-old loved the chicken. My 8 year-old doesn't like chicken but ate it anyway. Both children gagged down the small portion of spinach with large quantities of water. My husband raved about the chicken and took the leftovers in his lunch today. Rice pilaf was better than plain rice but not as good as Rice-a-Roni in a box.

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