Ingredients for Lemon Soy Chicken:
- 4 skinless chicken breast fillets
- 3/4 cup dry white wine
- 1/4 cup fresh lemon juice
- 4 teaspoons salt reduced soy sauce
- 1 clove minced garlic
- 1/4 teaspoon minced ginger
- 1 teaspoon cornflour
- 4 teaspoons water
- Coriander for garnishing
- 2 cups uncooked rice
- 1 tablespoons wild rice
- 2 sticks of celery, chopped
- 1 red capsicum, chopped
- 1/2 cup corn kernels
- 1/4 teaspoon curry powder
- 1 tablespoon lemon juice
- 1/2 tablespoon olive oil
Method for Lemon Soy Chicken:
- Place the chicken breasts in a marinating bowl
- Combine wine, lemon juice, soy sauce, garlic and ginger and pour all except 1/4 cup over chicken
- Reserve the 1/4 cup of marinade for later for the sauce
- Marinate the chicken for minimum 30 minutes
- Spray a large pan with cooking spray
- Add chicken breasts and discard the marinade from the bowl
- Cook over a medium heat until the chicken is brown on the outside, turning once during cooking
- Add the reserved 1/4 cup of marinade to the pan and bring to the boil
- Reduce to a simmer and cook for about 13 minutes covered until the chicken is no longer pink in the middle
- Cut chicken into slices and arrange on plates. Keep hot.
- In a bowl mix the cornflour and water. Add to the marinade in the pan and bring to the boil, stirring continuously until thick enough for a sauce
- Spoon over the chicken and garnish with coriander.
Method for the tangy rice:
- In the rice cooker add the white rice, wild rice and water and cook per rice cooker instructions
- When cooked, turn off the rice cooker, add the chopped celery, capsicum and corn to the rice and stir through
- Combine the oil, lemon juice and curry powder and then add to the rice and vegetables. Stir well. Let cool.
- Serve along side any meat dish.
D-E-L-icious XD
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