Lemon Chicken

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup rice
• 4 boneless skinless chicken breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 1 tablespoon cornstarch
• 2 teaspoons cornstarch, divided
• 3 teaspoons vegetable oil, divided
• 2 tablespoons soy sauce
• 1 teaspoon soy sauce
• 1 cup chicken broth, defatted
• 1/4 cup fresh lemon juice
• 1/2 teaspoon grated lemon, rind of
• 2 tablespoons sugar
• 3 -4 drops sesame oil
• 1/4 cup sliced green onion
• 1/2 teaspoon minced ginger
• 2 tablespoons water
• 2 (10 ounce) bags fresh spinach

Recipe

• 1 cook rice according to package directions.
• 2 meanwhile, cut chicken breasts crosswise into thirds.
• 3 place chicken between 2 pieces of plastic wrap and pound ¼ inch thick.
• 4 sprinkle with salt and pepper; transfer to medium bowl.
• 5 toss with 1 tbsp cornstarch.
• 6 heat 2 tsp oil in large nonstick skillet over medium-high heat.
• 7 cook chicken until golden and cooked through, 3 minutes per side.
• 8 transfer to serving platter.
• 9 stir remaining 2 tsp cornstarch and 2 tbsp soy sauce in a cup.
• 10 combine broth, lemon juice, lemon peel, sugar and sesame oil.
• 11 bring to a boil.
• 12 whisk in cornstarch mixture; boil 1 minute.
• 13 return chicken to skillet; simmer 1 minute.
• 14 transfer to serving platter and sprinkle with green onion; cover and keep warm.
• 15 wipe skillet clean.
• 16 heat remaining 1 tsp oil in skillet over high heat.
• 17 add ginger and garlic and cook just until fragrant, about 30 seconds.
• 18 add water and the spinach in batches, turning to wilt.
• 19 add remaining 1 tsp soy sauce; cook 30 seconds more.
• 20 serve chicken with spinach and rice.