Lemon Pepper Chicken Stir Fry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 or 4 Perdue boneless skinless chicken breasts depending on the size of the breast pieces
-Marinade:
1/2 tsp salt
1/2 TBSP cooking oil
1/2 TBSP soy sauce
1 TBSP cornstarch
1 TBSP water
1 egg yolk
-For dredging
6 TBSP cornstarch
3 TBSP flour
-Glaze
4 TBSP sugar
5 TBSP lemon juice
7 TBSP light broth (I use 2 cubes of chicken bouillon dissolved in 2 cups of water)
1/2 tsp salt
3 TBSP cornstarch
1 and 1/2 tsp sesame oil
3 Peppers - You may use Red, Yellow, Orange or Green depending on preference.
2 bags or Success Rice
Vegetable Oil
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Directions: |
Directions:-Cut up chicken into bite sized pieces
-Whisk the marinade ingredients together and place cut up chicken in marinade. Refrigerate while preparing the glaze.
-Whisk ingredients for glaze and place to the side. Note - the oil will separate and the corn starch will settle, so just prior to adding it at the appropriate time, whisk again to combine properly.
-Flour & cornstarch should be stirred together.
-Cut up peppers into strips and then cut strips into thirds.
-Cook rice according to package directions
-Heat your wok with about a 1/4 cup of vegetable oil.
-Remove marinated chicken from refrigerator and dredge in flour and corn starch. Do this several pieces at a time adding them to the wok and heated oil. Cook chicken pieces until golden brown removing them from the wok as they are cooked. Getting all of the chicken into the wok and then covering it will help to have the chicken cook through thoroughly.
-After all chicken is cooked, remove the chicken onto plate to keep warm. Use the remaining oil in the pan to saute the peppers until they become par tender with some darkened spots on them.
-After the peppers are cooked, put the chicken back into the still-heated wok, whisk the glaze together and pour it over the chicken and vegetables. The glaze will thicken on the mixture as you continue to stir it while it cooks.
-After rice has been cooked, turn off the heat and the bags can remain in the water until ready to serve. Drain the bags by squeezing with tongs and then place into serving bowl.
-Plate the rice and then the chicken & pepper mixture and serve. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: There are quite a few notes to share on this recipe. It is an inexact recipe and so much of it is done by "eye".
-You will have some prep time into this dish, but once all of the prep is done and everything is in individual bowls, doing the cooking of everything is quite easy.
-If you run out of coating to dredge the marinated chicken, make up a bit more using 2 parts cornstarch to 1 part flour.
-I use Success Rice or Uncle Ben's as they are easy. But you can use any other rice including brown rice or long-cooking rice.
-I buy fresh lemons and squeeze them for the best flavor. And I usually put an extra tablespoon or so of the lemon juice in the glaze for extra flavor
-Using red, orange, yellow, green peppers makes for a wonderful eye appeal. Red, yellow & orange peppers tend to be a little sweeter, too, which I prefer.
-When cooking the chicken, if more oil is needed to continue the frying portion add some a bit at a time.
-All of the ingredients including sesame oil can be found at a typical grocery store. This is the only recipe I use sesame oil in my kitchen, however.
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