We had so much fun for brownie week last week and I've had a great weekend of not making or eating brownies. I'm almost recharged to get going again!
According to Random.org's Integer Generator, the winner of the cookbook giveaway is...
Here is a list of more of my favorite brownie recipes from some other foodies:
Brownie Caramel Cheesecake from Yummy Dinners
Easiest Brownies in the World from My Kitchen Cafe
Frosted Marshmallow Brownies, and Strawberry Cheesecake Swirled Blondies from Baking Blonde
Chocolate Chip Cookie Dough Brownie Cups from Picky Palate
Chocolate Caramel Brownies from Stephanie's Kitchen
Chocolate Toffee Brownie Bites from Two Peas and Their Pod
Mint Chocolate Crunch Brownies from Vanilla Sugar
On to the Lemon Chicken. I got inspired watching a friend cook dinner for her family a few days ago and came up with this lemon chicken idea. Growing up there was the best little family owned Chinese restaurant converted from an old house that I would frequent often for their lemon chicken. It was just perfect. Not too sweet, not too sour, and not at all spicy. After I got married and my husband and I went back to the Bay Area I tried to take him because Chinese food is his favorite. I was raving about this chicken and my mouth was watering and my heart racing with excitement as we were getting closer. We pulled into the quaint little parking lot only to find out the restaurant had burnt down just a few weeks earlier! Isn't that so sad?! I have tried lemon chicken at almost every other Chinese restaurant I have been to and am always disappointed but now I think I have recreated the memory of this little burnt down restaurant with this dish and I am really excited about it.
4 chicken breast OR 12 chicken tenders cut in bite size pieces
1 C flour
salt and pepper to taste
2 T chopped green onion
Heat oil in frying pan for frying at about 375 or medium-high heat. You will need enough oil that is is about 1/2 inch deep at the bottom of your pan.
Whisk eggs in small bowl and set aside.
Combine flour, salt and pepper, and green onion in bowl and set aside.
Dip chicken in egg wash and then in flour mixture. Fry in oil until browned and chicken is cooked through, flipping half way.
Lemon Sauce (adapted from the A Pinch of Salt Lake cookbook)
1/4 C sugar
2 T cornstarch
1 C chicken broth or 1 chicken bouillon cube dissolved in 1 C boiling water
2 T soy sauce
1/3 C lemon juice
1/4 C sliced green onions
red pepper flakes optional if you like a little kick with your meal
In a small saucepan, combine sugar, cornstarch, and broth. Cook until opaque (you can see through it). Add soy sauce and lemon juice and keep warm until ready to use.
Drizzle sauce over cooked chicken and sprinkle onions over top. Serve with steamed rice.
side note: I didn't use all the sauce. Just use as much as you would like!