Saturday, June 23, 2012

Recipe for Chicken and Rice with Sweet Lemon Sauce

When I got diagnosed with celiac disease and went on a gluten-free diet, I began to wish for breaded lemon chicken.  Our local Chinese restaurant didn't have a gluten-free version of this, so I decided to experiment on a recipe for it.  

I love lemon meringue pie, and I decided to try the lemon pudding from my mom's pie recipe on my gluten-free breaded chicken strips. EUREKA!!  I think you will enjoy the taste combination, especially with fried rice (see recipe for fried rice in a previous blog entry.)

Chicken and Rice with Sweet Lemon Sauce

4 to 5 boneless, skinless chicken breasts
¼ cup cornstarch
2 tablespoons corn flour
2 tablespoons brown rice flour
2 tablespoons cooking oil
garlic salt, to taste
onion salt, to taste
fried rice

2 tablespoons cornstarch
1/2 cup sugar                                              
1 tablespoon brown rice flour
1/8 teaspoon salt
3 tablespoons lemon juice
1½ cups water

  1. Begin preparations for fried rice. 
  2. Partially thaw chicken breasts and slice into strips.
  3. Place cornstarch, corn flour, and brown rice flour in a plastic bag and mix together. Place chicken in the bag and shake to cover.
  4. Coat the bottom of a non-stick frying pan with cooking oil. Fry chicken in oil until brown and crispy and completely cooked. Add more oil, as needed. Add garlic salt and onion salt, to taste.
  5. To make sauce, combine cornstarch, sugar, brown rice flour, and salt. Add lemon juice and water and whisk until combined. Boil for 1 minute or until thick and clear.
  6. Pour sauce over prepared chicken and serve. Extra sauce is delicious served over the fried rice.
 Serves 4 to 6 


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