Tuesday, August 25, 2009

Wok's For Dinner: Lemon Chicken

A simple little meal for our family of four. This was supposed to be a freezer meal. I did cook it up this past Saturday. But since I've never frozen cooked rice (or even uncooked rice, for that matter), I was a little nervous that it wouldn't freeze well. So instead I just stored it in a gallon-size storage bag in the fridge and heated it up for tonight's dinner.

Lemon Chicken

4 boneless, skinless chicken breasts, cut in strips
2 garlic cloves, pressed
1 medium onion, chopped
2 Tbsp olive oil
1 Tbsp cornstarch
1 can chicken broth (I used 2 cups homemade chicken broth)
2 Tbsp lemon juice
1/2 tsp grated lemon rind, optional
1/2 tsp salt
3 Tbsp chopped parsley, or 1 1/2 Tbsp dried parsley
1 to 1 1/2 cups rice

Saute' chicken, garlic & onion in olive oil until chicken is lightly browned, about 5 minutes. Stir in cornstarch and cook 1 minute. Add broth, lemon juice, rind, and salt. Bring to a full boil. Stir in rice. Cover and simmer on low heat for 15-20 minutes or until rice is cooked through.

Everyone loved this meal, even my husband who isn't a big lemon fan. My daughter, who recently decided that she loves chicken (as long as I don't cut it into tiny pieces), was very pleased with herself for eating her chicken.

Now if I can only muster up enough courage to make this as a true freezer meal next time...or maybe not. It was delicious as it was!

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