Saturday, December 04, 2010

lemon chicken

i have a recipe for katie couric's lemon chicken cut out of an old issue of good housekeeping.
on it's own, it's an okay recipe but i find it a bit bland. i use it as a base, but change the recipe a lot. i forgot too that it calls for wayyyyy too much liquid so less is more - or do like i did and wait for it to reduce.
the results are good though

the recipe as i alter it...
2lbs of chicken breast cut into strips about 1 inch thick
3tbsp butter and about the same of olive oil
1/4c potato starch (or other heavier gluten free flour
3c chicken broth (should cut this down in half next time
1/2c lemon juice
4tbsp corn starch
3tbsp turbinado (sugar)
1tbsp garlic powder
sriracha sauce to taste

dredge chicken in flour and in wok with the butter and olive oil until cooked (i do it in two batches)
remove chicken
add all the other ingredients in wok, including leftover flour from dredging and whisk that and the cornstarch
put chicken back in with all of the liquid and simmer on low until sauce reduces and thickens

serve over rice.

this is pretty good and a bit more of an asian twist. it's not sugary sweet like takeout, more mellow, but in the past i have made it more takeout-ish by jacking up the sugar, more cornstarch and adding soy sauce and a bit of rice vinegar. decent. not stellar but good, especially over a fragrant rice like jasmine.

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