Lemon Ginger Fried Chicken Food

STIR-FRIED LEMON CHICKEN

Steps:

• In a large bowl, combine the cornstarch and 1/4 teaspoon ginger. Stir in the soy sauce, sherry or broth and lemon juice until smooth. Add the chicken and lemon zest; toss to coat. Refrigerate for 30 minutes., Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add the rice; cook and stir for 5 minutes or until rice begins to brown. Add the broth, salt, pepper and remaining ginger. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until rice is tender., In a large skillet or wok, stir-fry peppers in 2 tablespoons oil until crisp-tender. Remove from the skillet and keep warm. In the same pan, cook chicken mixture in remaining oil until chicken juices run clear. Stir in peppers and onions. Serve with rice.

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 POACHED CHICKEN

Steps:

• In a food processor, pulse the avocado and yogurt until smooth. Transfer to a small bowl, fold in the lime juice and refrigerate.
• In a large stockpot over high heat, combine the water, celery, onion, carrots, lemons, ginger, lemongrass stalks, wine, sea salt and peppercorns. Bring to a boil, then reduce heat to a low simmer and add chicken breasts. Cover and cook for 15 to 17 minutes. Remove the chicken from the liquid and let rest on a cutting board for 5 minutes. While the chicken is resting, heat the grapeseed oil in a medium saucepan over medium heat. Add the red onion and cook until soft. Reduce the heat and add the black beans, tomatoes, green onion, parsley, and vinegar. Season with salt and pepper, to taste. Stir occasionally, allowing the flavors to blend and the beans to warm, about 4 to 5 minutes. Remove from the heat, and spoon the mixture onto a platter. Slice the chicken and serve on top of the beans with a drizzle of avocado yogurt.

STIR FRIED LEMON CHICKEN WITH PEARS AND GINGER

Steps:

• To make sauce, combine soy sauce, lemon peel, lemon juice, sugar, cornstarch, garlic, ginger and water.
• Heat vegetable oil in a large nonstick frying pan. Add chicken and stir fry over high heat for 2 minutes. Remove to platter.
• Add snow peas to pan and stir fry for 1 minute. Reduce heat to medium. Return chicken to the pan.
• Add scallions, pears and sauce. Cook, stirring, until sauce boils and thickens, about 3 minutes.

LEMON GINGER FRIED CHICKEN

Steps:

• Place rind, juice, and next 5 ingredients (through drumsticks) in a large zip-top plastic bag; seal and shake to coat. Marinate in refrigerator 1 hour, turning bag occasionally.
• Sift together flour and next 3 ingredients (through red pepper). Place flour mixture in a large zip-top plastic bag. Remove chicken from marinade bag, reserving marinade.
• Sprinkle salt and black pepper evenly over chicken. Add chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken.
• Remove chicken from bag, shaking off excess flour mixture. Reserve remaining flour mixture. Place chicken on a wire rack; place rack in a jelly-roll pan.
• Cover and refrigerate 1 1/2 hours. Let stand at room temperature 30 minutes.
• Preheat oven to 350°.
• Return chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken. Remove chicken from bag, shaking off excess flour mixture.
• Discard remaining flour mixture.
• Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until golden, turning once.
• Arrange chicken in single layer in a shallow roasting pan. Discard remaining oil in pan. Combine broth and reserved marinade in a small bowl; pour broth mixture into pan.
• Sprinkle chicken evenly with sugar, and top with lemon slices. Bake at 350° for 45 minutes or until golden and a thermometer registers 165°.

GINGER FRIED CHICKEN

Steps:

• Add ginger, garlic, soy sauce, salt, and pepper to chicken, mix well, and marinate overnight. Add eggs to chicken.
• Mix together well.
• Add flour to coat. Mix well.
• Fry until golden, about 5 minutes.
• Finish in oven, 350 degrees for 30-35 minutes.

STIR FRIED CHICKEN WITH LEMON GRASS, GINGER, AND CHILI

Steps:

• Heat oil in a heavy based frying pan or wok.
• Add the onion, garlic, ginger, lemon grass and chili and stir for 3 to 5 minutes over medium heat until the mixture is lightly golden.
• Take care not to burn the mixture or it will become bitter.
• Increase heat to high; when the pan is very hot, add the chicken and toss well.
• Sprinkle the sugar over the chicken and cook for about 5 minutes, tossing regularly until the chicken is just cooked.
• Add the fish sauce, cook for another 2 minutes and serve immediately, garnished with the mint.