Chinese Lemon Chicken

This is my favorite, FAVORITE way to eat chicken with Chinese flavors.  I just love the sweetness of the brown sugar and the tang of the lemon.  You can adjust the flavor however you wish.  Taste the sauce before adding it to the wok.  If you like it sweeter, add a bit more of the brown sugar.  Love lemon?  Add a bit more lemon juice.  I promise you will never get Lemon Chicken this good from take-out.  I've tried. And failed. But when you make it, it will be like an astonishing discovery - calling your local Chinese joint might be easy, but it could never come close to the awesomeness of making it yourself.

Lemon Chicken

1 large egg

1 teaspoon kosher salt

4 boneless, skinless chicken breasts, cut into thin strips

1/4 cup plus 1 1/2 teaspoons cornstarch

1/2 cup chicken stock

3 Tbsp. fresh lemon juice (or more if you are a Lemon Lover)

2 Tbsp. low-sodium soy sauce

1/4 cup brown sugar (light or dark would work here)

1 tablespoon water

1/4 cup finely chopped green onions

1 teaspoons dried ginger

2 teaspoons minced garlic

1/4 cup sliced green onions, for garnish

1 tablespoon toasted sesame seeds, for garnish

In medium bowl, beat the egg lightly with the salt. Place 1/4 cup cornstarch in a shallow dish or pie plate. Dredge the chicken pieces, a few at a time, in the cornstarch and dip into the egg wash, shaking to remove any excess. Dredge again in the cornstarch to lightly coat.  Place on a baking dish and let stand for 5 minutes or cover and put in the refrigerator until ready to use.

In a small bowl, make the sauce by combining the chicken stock, lemon juice, soy sauce and brown sugar.  Set aside.

In a wok or deep frying pan, heat the oil over medium-high heat until hot but not smoking. Add a few chicken strips.  Fry them in batches for about 3 minutes, until crisp, turning once. Remove with a slotted spoon and drain them on paper towels. (You can do this up to an hour ahead.  After frying leave on paper towels until ready to use.)   Pour nearly all the oil out of the wok, leaving about one tablespoon.  If necessary, turn the heat on again to medium and get the pan hot, but not smoking.  Add the green onions, ginger, and garlic and stir-fry for 30 seconds. Re-whisk the lemon sauce and add, stir to combine, and bring to a boil.  In a small bowl, dissolve the remaining 1 1/2 teaspoons of cornstarch in the tablespoon of water and whisk.

Add the cornstarch mixture and cook, stirring, until thick. Return the chicken strips to the wok and stir-fry until warmed through and married with the sauce, 1 to 2 minutes.  Transfer to a serving platter and garnish with the sliced scallions and toasted sesame seeds.

Orzo with Chicken, Broccoli, Lemon and Mascarpone

If I wrote a cookbook (and I might), this could be the first recipe on the first page.  It's a dish that covers so many bases and takes care of so many needs.  You may end up adopting it as one of your all-time favorite recipes.  I don't say these things lightly.  This is DELICIOUS!  Look at what's going on here.  Orzo (the easiest pasta in the world to keep on your fork), chicken breasts, broccoli, creamy mascarpone, lemon - you see what's going on don't you?  This is food that sings!!!  Our main goal!  I came up with this recipe for my husband and I when I thought there really wasn't anything in the house.  I was this close to ordering sushi.  But I looked at the few ingredients I had and this is what I made.  I've made it about three thousand times since.  Give or take.

Orzo Pasta with Chicken, Broccoli, Lemon and Mascarpone

3 boneless, skinless chicken breasts, fully cooked, then diced into 2" pieces (Only cook the chicken until it's done.  Be careful not to overcook, as it gets dry and tough)
1 or 2 bunches of broccoli, cut into 1" size florets, (about 2 cups), steamed for 2-3 minutes (max!)
1/4-1/3 cup cup extra virgin olive oil
Zest of 1 lemon and juice of 1/2 a lemon
3/4 cup mascarpone (An Italian cream cheese.  One of my favorite ingredients.  Usually available in the nicer cheese section of the grocery store.)
1/4 cup grated Parmesan
Salt & Pepper
1 lb. orzo

In a large bowl, put the diced chicken, cooked broccoli florets, mascarpone and parmesan.  In a large pot of boiling, salted water, cook the orzo according to the package instructions.  Drain the pasta and immediately put it in the bowl with the chicken, broccoli and cheeses.  Pour olive oil over and add the lemon zest and juice.  Season with salt and pepper.  (Do not under-season or over-season.  Taste it.  Make sure you are getting all the flavors.)  Stir or fold gently several times until the mascarpone has completely melted and fully coats the orzo.

Now sit down and do nothing for about an hour.  Take your time with your food.  Breathe between bites and just love every mouthful.  A nice, chilled & crispy Sauvignon Blanc will help add to the magic.