1. Cut and marinate chicken in Soy Sauce and salt for about 1/2 an hour.
2. Cut up veggies. This time I used Red Peppers, Apples, and Carrots with a little bit of honey.
3. Put rice in the rice cooker (or pot if you don't have one) and put the veggies in the top tray to steam. If you don't have a steamer in your cooker steam them while the chicken is cooking.
4. Make the coating for the chicken.
50% Crushed Corn Flakes 50% Bread crumbs and Lemon Pepper to taste.
5. Coat the chicken in bread crumbs
6. Bake for 15 minuets at 400 degrees
7. While they are in the oven make the Lemon Sauce.
1 900ml carton of Chicken Broth
2/3 cup sugar
1/2 cup lemon juice
2 tsp salt
1/4 cup oil (I use Grape seed or Sesame )
1/3 cup Corn Starch
Mix everything except the corn starch and bring to almost a boil. Mix Corn Starch with just enough cold water to dissolve and stir into sauce quickly so that it doesn't get lumpy. Stir till the sauce goes clear and remove from heat. This makes a lot of sauce because I was cooking for a number of people.
8. Pour some over the chicken and save some for the rice.
7. While they are in the oven make the Lemon Sauce.
1 900ml carton of Chicken Broth
2/3 cup sugar
1/2 cup lemon juice
2 tsp salt
1/4 cup oil (I use Grape seed or Sesame )
1/3 cup Corn Starch
Mix everything except the corn starch and bring to almost a boil. Mix Corn Starch with just enough cold water to dissolve and stir into sauce quickly so that it doesn't get lumpy. Stir till the sauce goes clear and remove from heat. This makes a lot of sauce because I was cooking for a number of people.
8. Pour some over the chicken and save some for the rice.
9. Enjoy!
Laura
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