Welcome to my cooking blog. My name is Michelle Jenkins. Let me start by admitting that these are NOT gourmet meals, they are NOT fine dining, but they are mine. I have cooked all of these recipes and taken my own photos. They are fairly simple recipes, most of them are quick to prepare and cook and all of them are delicious. I only post my successes! If something doesn't work out, I don't post it. I hope you enjoy this blog.

Tuesday, July 19, 2011

Lemon Soy Chicken with tangy rice

This recipe is simple, takes little preparation and is very tasty. It is a hit with the kids and serves 4.

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
Ingredients for tangy rice:
  • 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:
  1. Place the chicken breasts in a marinating bowl
  2. Combine wine, lemon juice, soy sauce, garlic and ginger and pour all except 1/4 cup over chicken
  3. Reserve the 1/4 cup of marinade for later for the sauce
  4. Marinate the chicken for minimum 30 minutes
  5. Spray a large pan with cooking spray
  6. Add chicken breasts and discard the marinade from the bowl
  7. Cook over a medium heat until the chicken is brown on the outside, turning once during cooking
  8. Add the reserved 1/4 cup of marinade to the pan and bring to the boil
  9. Reduce to a simmer and cook for about 13 minutes covered until the chicken is no longer pink in the middle
  10. Cut chicken into slices and arrange on plates. Keep hot.
  11. 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
  12. Spoon over the chicken and garnish with coriander.
Method for the tangy rice:
  1. In the rice cooker add the white rice, wild rice and water and cook per rice cooker instructions
  2. When cooked, turn off the rice cooker, add the chopped celery, capsicum and corn to the rice and stir through
  3. Combine the oil, lemon juice and curry powder and then add to the rice and vegetables. Stir well. Let cool.
  4. Serve along side any meat dish.
D-E-L-icious  XD 

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