(It won't let me turn off the underline!!) To make it easier I often make this with just plain rice, but it is nice to have it with the fried rice, makes it a little more interesting. For another easier meal I will sometimes just marinate some chicken pieces in teriyaki sauce and cook it up with the fried rice for a one pan dish. I really enjoy the fried rice recipe.
Lemon Chicken
1 lb chicken breasts
1 1/2 t soy sauce
1/4 t salt
1/8 t pepper
1 egg yolk
1/4 C cornstarch
1/8 C flour
Set Chicken aside. Mix remaining ingredients except cornstarch and flour. Add the chicken and marinate for 10 minutes. Mix cornstarch and flour together. Dip marinated pieces of chicken in the flour mixture and fry all the chicken in a skillet. Remove from the skillet and drain on paper towels. Remove all oil from the skillet.
Lemon mixture:
1/4 t salt
3 T sugar
1/8 C lemon juice
3 T water
1/2 t cornstarch
Mix lemon mixture together. Put the chicken back into the hot skillet and pour lemon mixture on chicken. Cook until it bubbles and thickens. Serve
Fried Rice
3 cups cooked white rice (day old or leftover rice works best!)
3 Tablespoons sesame oil (or vegetable oil)
1 cup frozen peas and carrots (thawed) (I use stir-fry veggies chopped up)
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, slightly beaten
3-4 Tablespoons soy sauce
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!
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