Lemon Chicken Bites

Rewind to 10 years ago when my little guy (who’s now a big guy) was toddling around underfoot while I cooked dinner…I used to watch Rachael Ray’s 30 Minute Meals every night, especially because I couldn’t spend a lot of time cooking dinner with a baby around. Did I ever cook anything she did in 30 minutes? Nope. But that didn’t stop me from trying a bunch of her recipes, including this one. I adapted her recipe a little and added “bites” to the name because when I think of lemon chicken I usually think of a chicken breast and not bite-sized pieces. It’s very yumm-o (see what I did there?) and I always serve it with jasmine rice.

First you want to coat the chicken pieces with some flour and set aside…

Heat some vegetable or canola oil in a large skillet and add some fresh ginger and garlic…
(RR used wok oil which is infused with ginger & garlic, but I prefer to use the fresh ginger and garlic with vegetable oil.)

Brown the chicken for a few minutes in the oil, ginger, and garlic…

Remove chicken from pan, work on the sauce, add the chicken back in to cook a little more in the sauce…then garnish with lemon zest and scallions. Serve with rice and enjoy!

Lemon Chicken Bites (adapted from Rachael Ray’s Lemon Chicken)
Ingredients:
1 3/4 – 2 lbs. boneless, skinless chicken breast
1/2 cup all purpose flour
Salt and pepper, to taste
2 tablespoons vegetable or canola oil
1 large clove of garlic, minced
1/2 inch piece of fresh ginger, peeled and finely grated
8 to 10 oz. jar of lemon curd (found either in baking aisle or with jams/jellies)
1 tablespoon rice wine vinegar (or regular white vinegar)
1/2 cup chicken broth
Zest of 1 lemon (only the yellow part – not the white!)
About 2 scallions, thinly sliced
{You can regrow your scallions/green onions – see here!}

Directions:
1. Start by cutting off any excess fat from your chicken breasts. Cut up the chicken into bite-sized pieces. Salt and pepper the chicken to taste.
2. Coat the chicken with the flour and shake off any excess. I find that a resealable plastic bag works best for this. Set chicken aside.
3. In a large, deep skillet, add the vegetable oil and heat over medium-high heat. Add in the minced garlic and fresh grated ginger. Stir a little to infuse the flavors into the oil.
4. Add the chicken to the pan to brown it on all sides. You don’t need to cook through yet, just cook the flour and let the chicken get golden brown.
5. While the chicken is cooking, empty the lemon curd into a bowl and add about 1/3 cup of hot water. Whisk this together to thin out the lemon curd. Set aside.
6. After the chicken has browned, remove from pan. Add to the pan 1 tablespoon of rice wine vinegar, which will evaporate. Pour in the chicken broth and scrape up any bits from the bottom of the pan.
7. Pour in the thinned lemon curd to the broth and stir to combine.
8. Add the chicken back in and combine with the sauce mixture. Cook over medium heat until the sauce thickens and the chicken is cooked through, about 5-7 minutes.
9. Zest one lemon and add it to the pan. Thinly slice a couple of scallions and add them in also. Stir to combine.
10. Serve over rice and enjoy!

Chicken Tropical (aka “You Won’t Be Single Anymore Chicken”)

It’s that good. Honest. This dish has won over the likes of many and had them begging for more. If you are single and you make this for your date, I guarantee it’s a game changer. Growing up, I used to ask for this to be my birthday dinner. I had no idea of it’s powers at the time; I just knew it was G-O-O-D. I don’t make it too often because I want it to remain “special”.

This recipe came from my Mom’s old handwritten recipes, and I have no idea of it’s origin. Maybe she found it or maybe her Mom made it for her…I’ll have to ask. But the weekend is coming and you might need some heavy artillery so I wanted to get this post out to you asap! (he he)

I’d advise against changing the recipe the first time you make it. All the ingredients are needed for this to work its magic! 🙂

{Actual recipe follows photo instructions.}

Start by cutting your boneless, skinless chicken breasts in half and remove any extra fat. Add the flour, seasoned salt, and seasoned pepper to a resealable bag, mix it up, and drop chicken in the bag a few at a time to coat. Shake off excess flour and set aside. Brown both sides of chicken a few at a time in the oil in a deep skillet on medium-high heat. (Cook just a few minutes on each side just to brown, not to cook through.)

If you put too many pieces in your pan at once, they will steam and not get browned. You may have to do 2 or 3 batches, depending on how many chicken breasts you started with. You can add more oil as you go, a little at a time though.

Return all the chicken to the pan; add the orange juice, brown sugar, vinegar, salt, nutmeg, dried basil, and red potatoes. Stir it all up to combine the ingredients and coat the chicken and potatoes.

Cover and simmer on low heat for 40 minutes, or until potatoes are tender. Add in peaches, heat back up to a boil, then turn down again to heat peaches through for just a few minutes.

Sprinkle with fresh Italian parsley and enjoy!

If you are serving 4 people, I recommend using 5 or 6 chicken breasts because you will want to have some leftovers. This tastes fantastic the next day!

Chicken Tropical Recipe
Ingredients:
4-6 boneless, skinless chicken breasts
1 cup all purpose flour
2 teaspoons seasoned salt, like Lawry’s
1 teaspoon seasoned pepper blend
3-4 tablespoons vegetable or canola oil, plus more if needed
1 1/2 cups orange juice
4 tablespoons brown sugar
3 tablespoons white vinegar
1 1/2 teaspoons kosher salt
1/2 teaspoon ground nutmeg
1 1/2 teaspoons dried basil
8 red potatoes, about 1 1/2 lbs., cut in half or quartered to make them the same size
1 – 1 lb. can of peach halves or slices, drained
2 tablespoons fresh Italian parsley, chopped

1) Start by cutting your boneless, skinless chicken breasts in half and remove any extra fat. Add the flour, seasoned salt, and seasoned pepper to a resealable bag, seal and mix it up to combine. Drop chicken in the bag a few at a time to coat. Shake off excess flour and set aside.

2) Heat up oil in a deep skillet over medium-high heat. Brown the chicken for a few minutes on each side, just to brown. Do not cook through. Do this in batches so that the pan is not crowded and the chicken browns instead of steams. Add a little more oil each batch if necessary.

3) When all the chicken has been browned, return it to the pan. Add in the orange juice, brown sugar, vinegar, salt, nutmeg, basil, and potatoes. (Reserve the peaches until later.) Stir this all together to combine and coat the chicken and potatoes.

4) Cover and simmer on low heat for 35-40 minutes or until the potatoes are tender. Do not overcook the chicken or it will dry out.

5) Add in peaches, heat back up to a boil, then turn down again to heat peaches through for just a few minutes. Sprinkle with fresh Italian parsley and serve.

It’s really an easy dish to prepare even though it seems like there’s a lot of ingredients. But they are all easy to find and most of them you probably have anyway! I hope you enjoy it as much as I do! I want to hear from you if you makes this, especially if it’s for your date! 😉

~Micha