I Need Something New for Dinner

As the chief cook in our house, I usually make the executive decision as to what’s for dinner.  It used to be easier.  When our children were small, they ate what was put in front of them, with just a few exceptions.  

One of them was buckwheat.  We still laugh over the night I served this ancient grain as a rice substitute.  They took one bite and hated it.  I encouraged them to give it a chance—until I sat down and ate a spoonful myself.  It was probably the worst-tasting side dish that I ever made.

Years passed.  Homemade pizza became a Saturday night staple, which meant only six nights a week did I have to figure out our menu.  These are the dishes that likely popped up during the week: Spaghetti and Clam Sauce, Hamburgers (which evolved into Turkeyburgers), Roast Chicken, Chicken Salad, Pork Chops or Lamb Chops, Lentil Soup, Sloppy Joes, Thai Pasta Salad and an occasional steak.

We still eat some of these a few times a month, but now I avidly search for new taste treats.  Quiche, Salmon, Cod and Tilapia Filets, Spaghetti with Pesto Sauce and Pork Roast appear frequently, as does Shakshuka.

Last night I tried something new—Chinese Lemon Chicken--a recipe from an old friend.  Maybe it will become a new old favorite.

Chinese Lemon Chicken – serves 2

1 large egg

1 large boneless chicken breast (about 3/4 pound)

1/2 cup water

2 tablespoons lemon juice

2 tablespoons brown sugar

1 teaspoon cornstarch + more for coating chicken

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon peanut or canola oil + more if necessary

1-2 cups cooked rice

Beat the egg in a medium bowl and set aside.

Cut the chicken breast in half and then slice through the middle of each half, creating 4 separate mini-breasts.  Tear off two 12-inch-wide sheets of wax paper.  Lay one sheet on the counter and place one mini-breast in the middle of the paper.  Lay the second sheet on top.  Using a rolling pin, hammer or heavy can, pound the breast until it flattens to 1/4-inch thickness. Place that breast into the egg mixture and repeat the process until all 4 breast pieces are flattened.  Stir gently to coat the pieces and set the bowl aside.

Combine the water, lemon juice, brown sugar, 1 tablespoon cornstarch, ginger, salt and black pepper in a small pot.  Stir thoroughly to make sure the cornstarch has dissolved and cook over medium heat, stirring continuously, until the mixture comes to a boil and has thickened.  Remove from the heat and set aside.

Add 1 tablespoon peanut or canola oil to a large frying pan and begin heating over medium heat.

To coat the chicken, sprinkle 1 tablespoon cornstarch on a large plate and gently place a breast piece on top of the cornstarch.  Then sprinkle another tablespoon cornstarch on the top of the chicken piece.  Quickly transfer the coated chicken piece to the frying pan and repeat the process until all the pieces are in the  pan.  Add more oil if needed.  Cook each chicken piece for 3-4 minutes per side, or until both sides of the piece have begun to brown.  Cook the chicken in two batches if necessary.

While the chicken is cooking, reheat the lemon sauce over low heat.

When the chicken has finished cooking, transfer the breast pieces to a serving dish.  If you like, slice each breast piece into 1/2-inch slices but keep the slices together.  Pour the lemon sauce on top and serve with rice.

                     For more recipes, order "Help! My Apartment Has a Kitchen!"