Chinese Lemon Chicken with Jeweled Rice

Chinese Lemon Chicken with Jeweled Rice







2 Tbsp low-sodium soy sauce



12 2 oz chicken tenders



3 eggs



1/4 cup cornstarch



1/2 tsp baking soda



1/4 tsp black pepper



1/4 tsp salt



1/3 cup sugar



1 cup chicken broth



2 Tbsp cornstarch



1 lemon



1 cup white or brown rice



1 Tbsp chicken base



1 tsp garlic powder



1/4 tsp minced ginger



1/3 cup diced carrot



1/3 cup peas



1/4 cup diced green onion



CHICKEN



Toss the chicken tenders with the soy sauce.



In a medium bowl, whisk together the eggs, 1/4 cup cornstarch, baking soda, black pepper and salt.



Preheat 1/4 cup of oil in an extra-large skillet over medium-high heat. Dip the chicken into the egg mixture and add to the hot pan. Cook 6-8 minutes per side or until chicken reaches an internal temperature of 165°F.



RICE



In a medium sauce pan, bring 2 cups of water to a boil. Stir in the rice, garlic powder, ginger, carrot peas and green onion. Return to a boil, cover, reduce heat and simmer 15 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork.



SAUCE



In a small sauce pan add the sugar, chicken broth, 2 Tbsp cornstarch, the zest from the lemon and the juice from the lemon. Bring to a boil, whisking constantly for 1-2 minutes or until sauce is thickened.



TO SERVE: Drizzle the lemon sauce over the chicken and serve alongside the rice.

via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/53427-chinese-lemon-chicken-jeweled-rice.html