Gluten Free Lemon Chicken Food

EASY LEMON CHICKEN -GLUTEN FREE

Steps:

• Using a meat mallet or your rolling pin, gently pound the chicken between sheets of cling-wrap until 1cm thick.
• Dip chicken in the beaten egg white and then coat in the rice flour (or GF plain flour). Shake off any excess flour.
• Heat the butter and oil in a large frypan. Cook chicken until lightly browned on both sides and cooked through. Drain on absorbent kitchen paper.
• Meanwhile- blend the cornflour, brown sugar and the lemon juice in a small saucepan. Add the grated ginger, soy sauce and the stock. Bring the sauce to the boil and stir constantly until the sauce thickens.
• Slice the chicken,serve drizzled with the sauce and some extra lemon wedges or slices.

LEMON CASHEW CHICKEN STIR-FRY

Steps:

• Heat oil in a large skillet over medium-high heat until hot and add chicken; cook and stir 7 to 8 minutes or until chicken is no longer pink in the centre.
• Add mushrooms, green onions and garlic; cook and stir 1 minute or until vegetables are tender and add carrots, chicken broth,k sherry, sugar and lemon peel; cook and stir 1 to 2 minutes more.
• combine lemon juice, cornstarch and pepper in small bowl; stir until smooth.
• Pour cornstarch mixture over chicken; cook and stir 1 to 2 minutes or until slightly thickened.
• Add snow peas; cook and stir 1 minute or until heated through.
• Serve over rice and sprinkle with cashews.

LEMON & THYME BUTTER-BASTED ROAST CHICKEN (GLUTEN-FREE)

Steps:

• Heat oven to 200C/180C fan/gas 6.
• In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together. Add salt and pepper to taste as seasoning. Set aside.
• Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken.
• Stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
• Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin.
• Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 minutes
• When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 minutes.
• Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin.
• Lift the chicken up, letting any juices dribble into the tin.
• Allow the chicken to a serving platter to rest for at least another 15 minutes.
• Optional- you can use the pan juices to make into a gravy if wished.