Glazed Lemon Chicken Recipe 465

HONEY GLAZED LEMON CHICKEN

Steps:

• Preheat oven to 400°F.
• Rub chicken thighs with sea salt and ground black pepper. Refrigerate until ready to use.
• Combine lemon zest, lemon juice, white sugar and 1 cup water. Set aside.
• Combine corn starch and 1/3 cup water. Set aside.
• Heat a large non-stick skillet over a little higher than medium heat. Pan-fry chicken thighs (skin side down first) without oil until both sides become golden brown, about 5-8 minutes each side.
• Transfer chicken thighs to a roasting rack. Bake for about 30 minutes or until center reaches 165°F.
• Return to skillet. Keep about 1 tablespoon oil and turn on heat over medium high. Stir in lemon juice mixture and bring to boil. Reduce heat to medium, stir in honey and corn starch mixture. Cook until thick.
• Turn off heat. Stir in cilantro or parsley. Pour over chicken thighs. Use sliced lemon for garnish.
• Serve immediately.

GLAZED LEMON CHICKEN AND RICE

Steps:

• In 2-cup measuring cup, stir 1/3 cup water, the lemon juice, cornstarch, honey and lemon peel until cornstarch is dissolved; set aside.
• Cook rice in 1 cup water as directed on package; keep warm.
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with salt. Cook 2 to 3 minutes, stirring frequently, until chicken is brown. Stir in onions and bell pepper. Cook 2 to 4 minutes, stirring frequently, until chicken is no longer pink in center. Reduce heat to low.
• Stir lemon juice mixture in measuring cup. Pour into skillet; stir to coat chicken mixture. Cook until slightly thickened. Serve chicken mixture over rice.

HONEY LEMON GINGER GLAZED CHICKEN

Steps:

• In a large skillet, over medium heat, add a little olive oil and saute the chicken until cooked through. Keeping the chicken pieces in a single layer and not overcrowding the pan is a great way to cook the chicken quickly and evenly. This should take about 5-7 minutes total. Season with salt and pepper.
• While the chicken is cooking, whisk together all other ingredients until well combined.
• Remove the cooked chicken from the skillet and set aside.
• Pour the sauce mixture into the skillet, turn the heat to high, and whisk sauce while cooking until thickened. (The sauce should thicken to the consistency of cold maple syrup.)
• Add the chicken back to the skillet and stir to combine and coat with the sauce. Keeping the heat high, and the chicken in a single layer - at least as much as possible - stir the chicken, cooking on all sides. The sauce will stick to the chicken and caramelize. This will take about 3-4 minutes.
• Remove from skillet to serving plate. Garnish with sesame seeds, and freshly sliced Thai chilies. (Optional) Serve immediately.

LEMON GLAZED CHICKEN BREASTS

Steps:

• POund chicken breasts to 1/2 inch thickness. Mix flour and pepper together. Dredge chicken in mixture. Lay flat on cookie sheet, cover with plastic wrap and flash freeze for 1 hour. Mix together butter, lemon juice, honey, and soy sauce. Place in a 1 quart size freezer bag. Freeze glaze. Place frozen chicken breasts in a separate bag and freeze.
• On cooking day allow chicken and glaze to thaw in the refrigerator. Place chicken in baking dish and pour glaze over. Bake at 350 F for 1 hour. Glaze will thicken as it cooks.

LEMON GLAZED CHICKEN BREASTS

Steps:

• Pound chicken breasts to 1/2-inch thickness. Mix flour and pepper together. Dredge chicken through flour mixture. Place chicken in baking dish. Mix together butter, honey, lemon juice, and soy sauce. Pour glaze over chicken breasts, and bake at 350 degrees for one hour.

GLAZED LEMON CHICKEN RECIPE - (4.6/5)

Steps:

• In a large bowl, mix together egg, salt, pepper, and 1 tablespoon of oil. Mix well. Stir in chicken pieces. In medium bowl, stir together flour and 1/2 cup cornstarch. Add chicken pieces, tossing to coat. Heat oil for deep frying in a wok or deep fryer to 375 degrees F. Add chicken, small batches at a time, and fry for 4-5 minutes until golden crisp (but avoid overcooking the chicken). When done remove chicken from oil with tongs and drain on paper towels. Clean wok and heat for 15 seconds over high heat. Lower to medium high and add reserved 1 tablespoon oil. Add ginger and garlic and stir try until fragrant, about 10 seconds. Add red pepper flakes and green onions, then the rice wine, stirring for a few seconds. Add lemon sauce and bring to a boil. Add cooked chicken, stirring until well incorporated. Stir reserved 1 tablespoon of cornstarch into 1/4 cup water and add to chicken. Heat until sauce has thickened. Remove from heat and stir in sesame oil. Serve immediately.