Since I love quick skillet meals I watch a lot of Rachael Ray adapt her receipts to my diet. Rachael cooks everything in 30 minutes and while it takes me a little longer than that, everything turns out great. Like Rachael says "it's more of a technique than a receipt."
Here is one that is better than any lemon chicken I have had in a restaurant. Lemon Chicken Recipe courtesy Rachael Ray Show: 30 Minute Meals
1 1/2 pounds chicken breast or chicken tenders, cut into chunks 1/4 cup rice or soy flour (or you can skip flour and just brown chicken pieces) Coarse salt 2 tablespoons wok or vegetable oil, 2 turns of the pan 1 tablespoon (a splash) white or rice wine vinegar 1/2 cup chicken broth or stock 8 ounces (1 cup) prepared lemon curd 1/4 cup hot water 1 lemon, zested 2 scallions, thinly sliced or 20 blades fresh chives, finely chopped Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes (you might want to cook it a little longer, I do). Remove chicken from the pan and return pan to heat. Reduce heat to medium. (Trick is to leave some nice brown bits in pan thatís why it works either way) Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce. Serve with Rice or rice noodles Cook's Notes: Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets. Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle. (BE CAREFUL MOST CHICKEN BROTHS CONTAIN GLUTEN. I HAVE FOUND THE WAL-MART BRAND IN THE BOX IS GLUTEN FREE SO I BUY TONS OF IT) Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle. (I found it in the baking section at my grocery store.)
JoyfulCanary could use some easy menu ideas for college stovetop cooking. Here's one recipe I make:
I'll melt some butter in a skillet, add some chopped garlic and a little onion, add some chopped mushrooms, saute, then add a bag of spinach, chopped tomatoes. I'll season to taste with favorite seasonings (I currently am in love with Herbes de Provence) and a little San-J wheat free soy sauce or Bragg's Liquid Aminos. I'll also sprinkle with sesame seeds or flaxmeal.
You could put this atop rice, add tofu or chicken, etc. It looks like 'SOS' but I like SOS? :)
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