So the other day I asked you guys what I should make for dinner. Mango Shrimp or Lemon Chicken. Well, DH woke up wanting chicken so I went with the latter choice. Here in this town we moved to, there's a chinese restaurant but honestly, in my opinion, it really stinks. The food is just awful and there are no other chinese choices so if we want that type of food, I have to make it myself. I'm not complaining, but making chinese food can be very time consuming. This dish, however, isn't bad at all. In fact, you can have this made in about 45 minutes! You can't beat that!
The chicken is going to take the longest because we have to ensure it's baked through. Yes.. I said baked. Instead of deep frying and having all of those extra calories, we're going to put this in the oven.
Start by taking 4 chicken breasts (or 1 per person) and put on some saran. Wrap the saran so that it's on the top and bottom of the breast. Using a mallet or a heavy saucepan, pound out the thickest part of the breast. We want to make sure the chicken is the same thickness throughout to ensure even baking.
Season the breasts with salt and pepper.
Sprinkle some flour on both sides of the chicken and rub in to coat.
In two separate bowls, put 2 eggs in one, and some panko in another. Panko is japanese bread crumbs that are super super fine and light. I love them and they are essential in Japanese/Chinese cooking.
First coat the chicken breasts in the egg, then put in the panko and make sure they are well breaded.
Drizzle a little olive oil in the bottom of a baking dish and place the chicken breasts in. Pop in a 350* oven for about 30 minutes. To check if they're done, touch the chicken breast and if it's still squishy (which it shouldn't) then cook a little longer. The breast should be firm but not hard.
Now, while the chicken is in the oven, make the rice. The rice will take 20 minutes to prepare. In a pot put 2 cups rice and 3 3/4 cups water. Bring to a boil and stir. Put a lid on, turn the heat down to low low low and let it steam for 20 minutes. You will *always* have perfect rice doing it this way.
Once the rice has been put on the burner, let's make the lemon sauce. So super easy!
Juice enough lemons to make 2/3 cup. This took us about 6 small lemons. Strain so there are no seeds and put in a saucepan.
In the same saucepan, add 2/3 cup sugar, 2/3 cup water, a couple shakes of black pepper and 1 Tbsp cornstarch. Whisk everything together.
Before you throw away the juiced lemon rinds, use a vegetable peeler to peel off some of the zest. We don't need a lot but just enough to give a yummy lemon boost to the sauce.
The sauce itself, does not take long to cook. Maybe 7 minutes, so don't make too early or else it could form a skin on top.
Asian style Broccoli
3 cups cooked broccoli