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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe was adopted from the RecipeZaar account. I've only added one word, to fix grammar. The original comments are as follows: Easy and low fat. Chicken breast are pounded thin and then stir-fried in fresh lemon juice, soy sauce and sesame oil. Ingredients:
1 cup white rice |
4 boneless skinless chicken breast halves |
1/4 teaspoon salt |
1/8 teaspoon fresh ground pepper |
1 tablespoon cornstarch |
2 teaspoons cornstarch, divided |
3 teaspoons vegetable oil, divided |
2 tablespoons soy sauce |
1 teaspoon soy sauce |
1 cup chicken broth, defatted |
1/4 cup fresh lemon juice |
1/2 teaspoon grated lemon, rind of |
2 tablespoons sugar |
3 -4 drops sesame oil |
1/4 cup sliced green onion |
1/2 teaspoon minced ginger |
2 tablespoons water |
2 (10 ounce) bags fresh spinach |
Directions:
1. Cook rice according to package directions.
2. Meanwhile, cut chicken breasts crosswise into thirds.
3. Place chicken between 2 pieces of plastic wrap and pound 1/4 inch thick.
4. Sprinkle with salt and pepper; transfer to medium bowl.
5. Toss with 1 tbsp cornstarch.
6. Heat 2 tsp oil in large nonstick skillet over medium-high heat.
7. Cook chicken until golden and cooked through, 3 minutes per side.
8. Transfer to serving platter.
9. Stir remaining 2 tsp cornstarch and 2 tbsp soy sauce in a cup.
10. Combine broth, lemon juice, lemon peel, sugar and sesame oil.
11. Bring to a boil.
12. Whisk in cornstarch mixture; boil 1 minute.
13. Return chicken to skillet; simmer 1 minute.
14. Transfer to serving platter and sprinkle with green onion; cover and keep warm.
15. Wipe skillet clean.
16. Heat remaining 1 tsp oil in skillet over high heat.
17. Add ginger and garlic and cook just until fragrant, about 30 seconds.
18. Add water and the spinach in batches, turning to wilt.
19. Add remaining 1 tsp soy sauce; cook 30 seconds more.
20. Serve chicken with spinach and rice.
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