Best Glazed Lemon Chicken And Rice Recipes

GLAZED LEMON CHICKEN AND RICE

Glazed Lemon Chicken and Rice image

A 20-minute stir-fry starts with instant rice and quick-to-cook chicken.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 2

Number Of Ingredients 12

Ingredients

1/3 cup water
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
2 tablespoons honey
1 teaspoon grated lemon peel
1 cup uncooked instant white rice
1 cup water
1 teaspoon olive or vegetable oil
1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
1/2 teaspoon salt
3 green onions, cut into 1-inch pieces
1 small orange bell pepper, cut into 1-inch pieces

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.

Nutrition Facts : Calories 460, Carbohydrate 71 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 21 g, TransFat 0 g

LEMON-HOISIN GLAZED CHICKEN ON ROASTED ASPARAGUS AND CHERRY SESAME RICE

LEMON-HOISIN GLAZED CHICKEN ON ROASTED ASPARAGUS AND CHERRY SESAME RICE image

Yield 4-6 people

Number Of Ingredients 20

Ingredients

6 Foster Farms chicken thighs, boneless and skinless, cut into 1" chunks
2 ¼ tsp salt, divided
1 tbsp minced ginger root
4 cloves garlic, chopped, divided
3 tbsp peanut oil, divided
6 green onions, chopped, with whites and greens divided
1 1/2 cups jasmine rice, rinse well and drained
2 cups low-sodium chicken broth
1/4 cup lemon juice, divided
2/3 cup dried cherries, chopped
1 tbsp toasted sesame oil
1/3 cup rice wine vinegar
1/4 cup Hoisin sauce
1 1/2 tbsp honey, divided
1 large lemon or two small, finely grate zest
1/2 tsp red pepper flakes, divided
2 tsp black sesame seeds
1 pound fresh asparagus, trimmed and cut into 2" pieces
1/2 cup chopped cilantro, divided
1/3 roasted salted almonds, roughly chopped

Steps:

Mix chicken, one teaspoon salt, ginger, and half of the garlic. Set aside. In medium saucepan over medium heat, warm one tablespoon peanut oil. Stir in onion whites, remaining garlic, and jasmine rice. Cook, stirring frequently, for 8 minutes or until beginning to toast. Add broth, half of the lemon juice and one teaspoon salt; bring to a boil. Cover, reduce heat to low, and cook 15 minutes. Uncover, fluff with fork, stir in dried cherries, sesame oil, and remaining green onions. Set aside. In large frying pan over medium high heat, warm one tablespoon peanut oil. Add chicken and cook, stirring frequently, for 6 minutes or until no longer pink on the outside. In small bowl, stir together vinegar, Hoisin, one tablespoon honey, remaining lemon juice, half of the lemon zest and 1/4-teaspoon red pepper flakes. Add sauce to chicken in pan and continue cooking for 10 additional minutes on medium. Raise heat to high and cook for 2-4 minutes until sauce on chicken is dark and has thickened. Sprinkle chicken with black sesame seeds. Remove pan from heat, set aside and keep warm. In second large frying pan, warm remaining peanut oil over high heat.