1 pound boneless, skinless chicken breasts
3 lemons, zest & juice, divided
3 garlic cloves, minced, divided
1 teaspoon crushed dried thyme leaves
1/2 teaspoon crushed dried rosemary leaves
1/4 teaspoon black pepper
1 tablespoon olive oil
1/2 cup water
1/4 cup honey
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1 tablespoon cornstarch
3 cups cooked brown rice
Fresh parsley and lemon slice, optional garnish
Cut chicken into bite-size pieces and place in plastic sealable bag.
Combine the zest from 1 lemon and the juice from 2 lemons (about 1/3-1/2 cup juice) with 2 cloves minced garlic, crushed thyme, crushed rosemary, and black pepper. Mix and pour over chicken. Remove air from bag, seal tightly and refrigerate 1-3 hours (may use immediately, if desired).
In a small saucepan, combine water, the juice and zest from 1 lemon, honey, 1 clove minced garlic, bouillon granules, and cornstarch. Stirring, bring to a boil over medium heat. Remove from heat and set aside.
Over medium heat, heat oil in non-stick skillet; drain marinade and add chicken to hot pan. Stir fry chicken until browned on all sides and cooked through. Add sauce to chicken, stir to coat and serve with cooked rice. Garnish with a sprig of fresh parsley and lemon slice, if desired.
Lemon chicken is a popular entrée item at Chinese restaurants – but “lemon and chicken” is also found in almost all cuisines – making it perfect dish for a 2008 Olympic party. This version lowers the traditional fat by by-passing the breading and deep-fat frying. Recipe serves 6
This recipe is great for protein, but lacking in calcium from dairy and fruits and vegetables. Be sure to include items from these food groups to balance out the meal.