Quick and Easy

           I don't know about you, but, with a Family of 5 (6 when my Mother-in-law comes to stay) dinner has to be quick, easy, cheap and filling!
          I'm a baker. My husband's a cook, so occasionally we have amazing gourmet meals, made from the freshest ingredients from our local markets and some even from our own garden (more on that another time)!

                                                  Source: picrossman
But I'd say 6.25 days a week its whatever I can manage to make mashing up the stuff in our freezer with the things in our pantry and a few fridge mix-ins. Oh, and it has to satisfy my 3 picky eaters.

          Last nights dinner was no exception. However, it came out so surprisingly fast and tasty I decided I MUST share the recipe.
         Almost daily, I scour the internets many food sites/blogs/apps to find recipes for things I know my kids will like but I have no idea how to make. Last night it was, lemon chicken! Now, I know I've made this before but I'm not a cook like my husband, I can't just know the basic ingredients and then wing it from there, throwing things into pan and making magic. I'm a baker. I need a recipe! I can tweak recipes, I'm great with substitutions, but I need some kind of guidelines to start with.
I even try to seem like I know what I'm doing sometimes by hiding the recipe when my husband comes in the kitchen. But the best feeling is when you've made something from scratch that you'd usually buy premade, and its good (occasionally BETTER!). It just makes you feel like you can do anything!

I found this one on DisneyFamily.com


Lemon Chicken

Double the recipe for a big family like mine (double the chicken, not the sauce)

Ingredients:

For the Chicken

• 2 large chicken breast fillets (approx. 3/4 pound total weight), cut into bite-sized chunks
• 1 teaspoon soy sauce
• 1 egg yolk
• 1 1/2 tablespoon cornstarch
• 2-3 tablespoon canola or vegetable oil, for frying
• 4 thinly sliced scallions, to serve

For the Sauce

• 1 large lemon, zest and juice, (1/4 cup)
• 2 tablespoons sugar
• 1/4 cup water
• 1 teaspoon cornstarch
• salt and freshly ground black pepper

Directions

1. Put the chicken in a bowl and toss with the soy sauce. Leave to marinate for 30 minutes.
2. To make the sauce, whisk together the lemon zest and juice with the sugar, water and cornstarch in a small saucepan. Bring to a boil, whisking constantly until thickened, then keep warm.
3. Meanwhile, heat the oil in a large heavy-based saucepan. Whisk together the egg yolk and cornstarch in a small bowl to make a batter. Toss the chicken in the batter and fry for three to four minutes on each side until golden and cooked through.
4. Transfer to a plate and spoon the warm lemon sauce over the chicken. Scatter the scallions over the dish before serving.

Notes:
- The lemon zest sauce should be cooked on low to avoid clumping and burning. Just be patient. Once it starts to boil count to 60 (whisking constantly) and turn it off. 
- The egg yold/cornstarch batter for the chicken will seem really goopy and weird but thats how its supposed to be.
- Since I doubled the recipe (could've tripled for yummy leftovers) I had to fry the chicken in batches, which I did while getting the salad ready. I DID NOT double the sauce recipe. It was enough for 4 chicken breasts.
- Keep the sauce recipe handy for when you have leftover baked chicken!
- I served it with fluffy Jasmine rice, and a big salad.
- The scallions are a MUST. I sprinkled them all over the chicken AFTER I served the kids plates. Enjoy!