Saturday, September 25, 2010

Lemon Chicken with Cilantro Rice

Adapted from Closet Cooking
Lemon Chicken with Cilantro Rice
Makes 4 Servings

3 tsp bottled lemon juice
2 tablespoon chicken broth
2 tablespoon soy sauce
2 tsp light brown sugar
2 tsp honey
1 tsp sriracha chili sauce
16 oz. chicken (cut into bite sized pieces)
1 teaspoon sesame oil
2 teaspoon ginger (minced)
1 clove garlic (minced)
4 green onions (chopped)
2 handfuls cilantro (chopped)
1 tablespoon sesame seeds (toasted)

Mix the first six ingredients in a bowl. Place the chicken into mixture and marinate for 10 minutes. Heat the oil in a pan. Add ginger and garlic and saute until fragrant, about a minute. Add the chicken reserving the marinade (use a slotted spoon). Saute chicken until cooked, about 3-5 minutes. Add the reserved marinade and simmer until the sauce has reduced and thickened, about 7-10 minutes. Add the green onion and cilantro, stir for 1 minute and remove from heat. Serve on rice, and top with sesame seeds. I served it over Aggie's Kitchen Cilantro Rice – a recipe of hers I’ve been wanting to make! Recipe below makes 4 servings.

1 cup Basmati rice, uncooked
2 cups cold water
3 cloves garlic
1 tsp olive oil
large handful of fresh cilantro, roughly chopped
2-3 green onions, chopped
salt and pepper to taste

Combine rice and water in a large microwavable covered dish. Add a small drizzle of olive oil and garlic to rice. Place in microwave and cook for 18 minutes. Do not take off lid during cooking process. Once it is cooked, fluff rice with a fork and taste for doneness. (If at this time it's not cooked well enough - it should be - just add a small amount of water and cook for a few more minutes) Toss in chopped cilantro, green onions, salt and pepper. Stir.

Nutritional Information: 359 calories, 6 fat grams, 44 carbs and 30 protein grams.

Review: SUCH a delicious meal! Very light but super flavorful. Next time I may make more chicken, or serve it with a soup or something (just to get the calories up closer to 400 or 450).

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