re: Please remove sticky - replacement post below

Lemon Chicken

2 Servings

Rice (Makes 2X more cooked rice than you will need)

1 cup white rice (dry measure)
2 cups water
1 teaspoon salt
2 teaspoons oil

Chicken

6 - 8 Chicken tenders, cut into 1 inch pieces
2 Tablespoons Corn Starch
2 Tablespoons AP flour
1/2 teaspoon black pepper
2 teaspoons Garlic Salt
Oil for frying chicken

Sauce:

Zest of 1/2 lemon
Juice of 1 Lemon (1/4 cup Juice)
3/4 cup Chicken broth
1/2 cup sugar
3 Tablespoons corn starch in water
Salt to taste

Instructions:

Rice:

Add rice, water, salt and oil to a microwave proof bowl with a lid. Microwave on high until the water comes to a boil (4-5 minutes). Immediately turn power down to 20% and continue cooking for 15 minutes. Remove rice and fluff with a fork.

Lemon Sauce

Zest and juice 1 lemon. You will use half of the zest and all of the juice.

Heat Chicken broth in a sauce pan until it comes to a boil. Add sugar, salt, lemon juice and zest bring to a low boil and reduce heat to hold a simmer. Add corn starch slurry and stir for one to two minutes, then turn off heat. Keep warm until needed.

Chicken:

Cut tenders into 1 inch pieces. Season with black pepper and garlic salt. Mix flour and cornstarch and the coat chicken thoroughly. Fry in oil at 350 degrees F. Remove when browned and drain on paper towels. When all of the chicken is cooked, mix with 2/3 of the sauce in a bowl.

Plate the sauced chicken over rice and then add some of the sauce over the chicken and rice. Serve with a steamed vegetable.