Wednesday, May 30, 2012

Lemon Chicken and Rice

With a hint of lemon this recipe is good for a day when you want a simple home-cooked dinner with no big bells or whistles.

For three to four serving:

1/2 kg chicken breasts cut into strips
1 onion, chopped
1 large carrot, sliced thinly or in small squares
1 clove garlic, minced
2 Tbs butter or oil
1 Tbs cornstarch
About 420 ml chicken broth
2 Tbs fresh lemon juice (we used double this because we love lemon)
1/2 tsp salt
1 1/2 cups uncooked instant rice
1 cup frozen peas (broccoli would be good too)
1/4 cup parsley (fresh is best), we used much less and used dried parsley

Over medium heat, warm the oil and cook the chicken strips, onion, carrot and garlic. It will take about five minutes until the chicken is lightly browned.

Once the chicken is browned, add the corn starch, chicken broth, lemon juice, salt and rice. Bright to a boil, then reduce the heat and add the peas and parsley. Cover and simmer for at least 10 minutes or until the rice is tender. We did not use special instant rice so ours took closer to 15 minutes.

Serve as a meal on its own or with salad

No comments:

Post a Comment