from the kitchen of Miranda
3 to 5 uncooked chicken breasts, trimmed of fat and sliced
2 tsp. sugar
2 Tbsp. cornstarch
2 Tbsp. water
1 clove garlic, pressed
3 Tbsp. soy sauce
1-2 lemons
4 green onions
2-3 avocados
Garlic salt
Brown or white rice to serve with
Prepare chicken and cut into 1 to 2 inch lengths. Place in a baking dish. In a small bowl or measuring cup, stir together sugar, cornstarch, soy sauce, water, and pressed garlic until consistent. Pour over chicken and toss together.
Roll one of the lemons on the counter to soften it up, cut in half, and squeeze the juice from both halves over the chicken. Be careful of the seeds. If you have 2 lemons, cut the other one into quarters or slice and toss in with the chicken for garnish.
Cut the roots off of the green onions and chop the rest. Put the white, onion-ish slices in with the chicken so they can cook and soften. Set aside the green slices. Sprinkle a few shakes of garlic salt over the chicken. Toss, cover, and marinate in the fridge for 20 minutes or all afternoon.
Preheat over at 350. Remove chicken from fridge, stir again to un-clump any cornstarch (don’t drain the juice), re-cover, and bake for 35 minutes or until chicken is done. You may want to uncover chicken for the last 15 minutes. The last 15 minutes the chicken is cooking, cut the avocados into halved slices.
When chicken is done toss chicken with remaining green onion pieces and avocados. Serve on a large platter or large shallow bowl for an Asian look. Serve with rice.
Date night
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Kimball surprised me Friday night with a date night to see the musical
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