LEMON CHICKEN WITH SPRING VEG NOODLES
Forget that ready meal, this storecupboard meal makes a speedy after work supper
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a non-stick pan, then fry the chicken for 5 mins until almost cooked. Tip onto a plate. Pour 250ml water into the pan with the lemon zest and juice, sugar and ginger. In a bowl, mix the cornflour with a little water until smooth, then whisk into the pan. Bring to the boil, stirring, then add the chicken to the sauce. Reduce the heat. Bubble for a few mins until chicken is cooked and the sauce thickened.
- Meanwhile, cook the noodles and veg together in boiling water for 4 mins, then drain. Toss together the chicken, noodles, veg and spring onions; serve scattered with nuts.
Nutrition Facts : Calories 553 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 47 grams protein, Sodium 1.1 milligram of sodium
ROASTED CHICKEN WITH SPRING VEGETABLES AND LEMON-HONEY SAUCE
Have you ever considered roasting your chicken vertically? Your results will be tender and juicy. You can buy vertical roasting stands in a store, or you can use your angel food cake pan insert! If you decided to use this method, after roasting, make sure you clean the insert completely of all traces of fat or your next cake may not rise well. This recipe comes from Cuisine at Home.
Provided by Bev I Am
Categories Whole Chicken
Time 1h30m
Yield 1 chicken
Number Of Ingredients 23
Steps:
- Preheat oven to 425°F with rack in lower third of oven so vertical chicken will not touch top of oven.
- Place removable insert from angel food cake pan (or use commercial roasting stand) in a 10" shallow pan (like a deep dish pie plate).
- Prepare chicken, trimming off all fat.
- Rub the chicken with oil, season with paprika, salt and pepper inside and out.
- Prop chicken, with legs down, on the tube of the cake pan insert, or vertical roaster.
- Toss prepared vegetables with oil, salt and pepper; keeping asparagus separate from potatoes and carrots.
- Arrange potatoes and carrots around the base of the chicken, then roast for 30 minutes.
- For the basting liquid, combine honey and lemon juice.
- After the chicken has roasted 30 minutes, brush it with some of the mixture.
- Add asparagus to pan, then roast 15 more minutes.
- Baste a second time, then roast chicken until it reached an internal temperature of 170 degrees in the thigh, about 15 more minutes.
- Allow chicken to rest 15 minutes before carving.
- While chicken is resting, prepare the sauce.
- In a saucepan over medium heat, sauté shallots and ginger in 1 TBS unsalted butter, cooking till soft.
- Add broth, wine, lemon juice, and honey.
- Simmer 15 minutes, or until reduced by half.
- Strain into a clean saucepan.
- Whisk in cream; bring to a boil.
- Mash 1 TBS unsalted butter and flour together.
- Add butter and flour mixture to finish the sauce and cook until slightly thickened.
- Stir in lemon zest, chives, and seasoning just before serving.
- Serve sauce over chicken and veggies.
LEMON CHICKEN AND SPRING VEG NOODLES
Make and share this Lemon Chicken and Spring Veg Noodles recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a non-stick pan, fry the garlic gently until aromatic, take care not to burn it, then fry the chicken for 5 mins until almost cooked. Tip onto a plate.
- Pour chicken stock into the pan with the lemon zest and juice, sugar and ginger. In a bowl, mix the cornstarch with a little water until smooth, then whisk into the pan.
- Bring to the boil, stirring, then add the chicken to the sauce. Reduce the heat. Bubble for a few mins until chicken is cooked and the sauce thickened.
- Meanwhile, cook the noodles and veg together in boiling water for 4 mins, then drain.
- Toss together the chicken, noodles, veg and scallions; serve scattered with nuts if using.
Nutrition Facts : Calories 607.8, Fat 13.2, SaturatedFat 2.5, Cholesterol 125.9, Sodium 380.9, Carbohydrate 79.2, Fiber 9.8, Sugar 12.4, Protein 46
EGG NOODLES WITH LEMON AND HERBS
These old-fashioned egg noodles are the perfect accompaniment to our Spring Chicken Ragu.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- Fill a large saucepan with cold water, bring to a boil, and add 1 tablespoon salt. Add noodles, and cook until tender but still firm, about 5 minutes. Remove saucepan from heat, drain noodles, and transfer to a bowl.
- Add butter, parsley, chives, lemon zest, remaining 3/4 teaspoon salt, and pepper. Toss to coat noodles with butter and herbs. Serve immediately or keep warm, covered with aluminum foil, until ready to serve.
CHICKEN SALAD WITH LEMON-SESAME DRESSING
This main-dish salad is inspired by chicken larb, which is a dance of contrasts: light but rich, with tender meat, crunchy vegetables and seasonings that span sour, sweet, spicy and savory. This recipe dresses lean-but-juicy ground chicken or turkey with sesame oil, fresh lemon, miso, ginger, basil and celery, but there are many ways to adapt it: You could sauté crumbled tofu or cubed salmon instead of the chicken; or add yuzu kosho, wasabi paste or fried garlic. It's good on its own, or with roasted potatoes, grains, salad greens, soba noodles or wrapped in nori.
Provided by Ali Slagle
Categories dinner, lunch, quick, weeknight, poultry, salads and dressings, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large (12-inch) skillet, heat 1 tablespoon sesame oil over medium-low. Add the chicken, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, breaking up into small pieces, until opaque and just cooked through, 3 to 6 minutes. (You're not looking to brown the meat here, which would risk drying it out.) Remove from heat to cool.
- In a large bowl, stir together the miso, lemon zest and juice, ginger and 1 1/2 teaspoons sesame oil.
- When the chicken is no longer hot (warm or cool both work), use a slotted spoon to add it to the bowl with the dressing, leaving any chicken juices behind. Stir to combine. Add the sliced celery, celery leaves, basil and sesame seeds; stir to combine. Taste, and if it needs more spice, add black pepper; if it's bland, add salt; if it's dry, add sesame oil. Eat warm or at room temperature. (Leftovers will keep for up to 2 days in an airtight container in the refrigerator.)
BAKED LEMON CHICKEN AND VEGETABLES
A one-dish, baked lemon chicken meal that creates its own rich sauce. Kind of Greek in flavor... and good cold, too.
Provided by DARLA
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Arrange lemon slices in a single layer on the bottom of a 9x13-inch baking dish.
- Combine garlic, lemon juice, olive oil, rosemary, lemon zest, salt, and pepper in a large bowl. Toss in chicken, potatoes, tomatoes, and olives to coat. Lay chicken over lemon slices in the dish, then top with vegetable mixture.
- Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and potatoes are tender, about 50 minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C). Toss one more time in the dish to coat with sauce before serving.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 17.6 g, Cholesterol 71.6 mg, Fat 15.8 g, Fiber 2.7 g, Protein 21.6 g, SaturatedFat 3.8 g, Sodium 389.5 mg, Sugar 0.9 g
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