Lemon Ginger Chicken With Broccoli Food

LEMON CHICKEN WITH BROCCOLI

Steps:

• Grate 1 tablespoon zest and squeeze 1/4 cup juice from the lemon.
• Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
• Reduce the heat to medium. Heat the remaining oil in the skillet. Add the onion and garlic and cook and stir for 2 minutes. Stir in the concentrated broth and lemon juice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is cooked through.
• Stir the broccoli and lemon zest in the skillet. Cover and cook until the broccoli is tender-crisp.

LEMON GINGER CHICKEN

Steps:

• Place chicken between two sheets of plastic wrap and pound with mallet or rolling pin to 1/4 inch thickness; combine the next 3 ingredients on a plate; press both sides of chicken breasts into flour mixture until well coated.
• Heat olive oil in a large frypan on medium high; add chicken, cook for 2 to 4 minutes per side until no longer pink inside; transfer to plate, cover and keep warm.
• Reduce heat to medium, add next 7 ingredients to same frypan; heat and stir scraping any brown bits from bottom until simmering.
• Stir second amount of broth into cornstarch in a small bowl; add to lemon juice mixture; heat and stir until simmering and thickened; reduce heat to medium low, return chicken to frypan; turn to coat both sides, cook for 1 to 2 minutes until heated through.
• Garnish with parsley and serve.

LEMON-GINGER CHICKEN WITH BROCCOLI

Steps:

• Mix chicken with the next five ingredients, and allow to marinate for twenty to forty minutes.
• Heat wok over high heat until a thin thread of smoke rises. Add 3 tablespoons peanut or canola oil (reserve last tablespoon until later) and allow to heat another thirty seconds. Add scallions, ginger, chilies and half of the lemon zest and stir fry for thirty to forty seconds, or until all is fragrant.
• Add marinated chicken, and spread into a single layer on the bottom of the wok, and leave undisturbed for about one minute, or until the chicken browns on that side. Stir fry until the chicken is 2/3 done-in other words, 2/3 of the chicken is white or brown, and the rest is pink. Add half the lemon slices and stir fry for another thirty seconds, then remove chicken and lemon from wok to a clean bowl.
• Add reserved tablespoon of oil to wok, and allow it to heat thirty seconds. Add broccoli and stir fry for thirty seconds, then add wine and lemon juice. Deglaze any browned bits sticking to wok, and add chicken back to wok. Add soy sauce and continue stir frying until chicken is completely cooked. Add other half of lemon zest and slices, and drizzle with sesame oil, and serve over steamed rice.

MY MOTHER'S LEMONY CHICKEN WITH BROCCOLI

Steps:

• Sprinkle chicken with salt and pepper. In a shallow bowl, mix flour, garlic powder and paprika. In another shallow bowl, whisk egg and 1 tablespoon lemon juice. Dip chicken in egg mixture, then in flour mixture; shake off excess., In a large skillet, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side or until no longer pink. Remove and keep warm. Add broth, lemon zest and remaining lemon juice to skillet; bring to a boil. Stir in broccoli. Reduce heat; simmer, covered, 8-10 minutes or until broccoli is tender. Serve with chicken, lemon wedges and, if desired, rice.

CHICKEN, BROCCOLI, AND LEMON STIR-FRY

Steps:

• In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper. Pour half of the mixture into another bowl; reserve. Place chicken in remaining mixture; let marinate 15 minutes.
• In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes. Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken. Wipe skillet with a paper towel.
• Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes. Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.
• Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate. Bring to a boil; cook, stirring until thickened, 1 minute. Sprinkle with sesame seeds.