Easy Lemon Chicken just requires you to make this yummy lemon sauce while you bake chicken tenders, strips or nuggets. It is super simple for crazy busy weeknights.
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Ingredients Needed for Easy Lemon Chicken:
Breaded chicken tenders, strips, or nuggets
Minute Rice (or Oven Baked Rice)
Lemon zest, optional
Lemon juice-ReaLemon juice makes this super easy or you can use freshly squeezed lemon juice
Instructions for Easy Lemon Chicken:
Bake breaded chicken according to the package directions-about four servings.
While the chicken bakes, make the sauce and the Minute Rice.
For the sauce: zest and juice the lemons (if you are not using ReaLemon juice).
Then, melt the butter in a small to medium sized sauce pan.
Next, add the chicken broth, lemon zest, lemon juice, sugar and vinegar to the sauce pan. Bring ingredients to a boil while stirring with a whisk, to dissolve the sugar.
Mix the corn starch and cool water and add it to the lemon sauce-slowly until you reach the desired consistency. Remove from the heat. (You may not need all of the cornstarch and water mixture, so do not pour it in all at once)
When the chicken, Minute Rice, and Lemon sauce are finished, dinner is ready. Serve the chicken and lemon sauce over the Minute Rice.
Garnish with sesame seeds and extra lemon zest, if desired.
Enjoy this easy dinner.
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Easy Lemon Chicken
An Asian Lemon Chicken recipe that is perfect for busy nights.
- 4 servings chicken tenders (strips or nuggets work too) baked per package directions
- 4 servings Minute Rice prepared per package directions
- 2 tbsp butter
- 2/3 cup chicken broth
- 1 tsp lemon zest
- 1/2 cup ReaLemon juice or freshly squeezed lemon juice
- 1/3 cup sugar
- 2 tsp white vinegar
- 2 tbsp water cool
- 2 tbsp corn starch
- sesame seeds if desired
Bake chicken according to package instructions.
Prepare Minute Rice according to package instructions.
While the chicken and rice cook, make the lemon sauce.
In a small to medium sauce pan, melt the butter.
Then, add the chicken broth, lemon zest, lemon juice, sugar, and vinegar to the sauce pan and bring to a boil to dissolve the sugar-stirring with a whisk.
Mix cool water and corn starch together and add to the lemon sauce, slowly to reach desired consistency-stirring with the whisk. Remove from the heat.
When chicken and lemon sauce are fininshed, serve over Minute Rice for a quick meal.
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