HOW TO MAKE LEMON GARLIC BUTTER CHICKEN & GREEN BEANS.
This recipe will save the day! Join me as I prepare lemon garlic butter chicken and green beans.
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INGREDIENTS:
3 – 6 skinless, boneless chicken thighs
1 pound (450g) green beans, trimmed
3 tablespoons butter, divided or (ghee for paleo diet)
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon salt and fresh cracked black pepper
Juice of 1/2 lemon + lemon slices, for garnish
1/2 cup (125ml) chicken stock
1 tablespoon hot sauce (we used Sriracha)
1/4 teaspoon crushed red chili pepper flakes, optional
1/2 cup fresh chopped parsley
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Eat Well 101:
#FinalCutPro #Fitness #LemonGarlicButterChicken #MealPrep #QuickMeals
Chicken in Lemon Sauce | Restaurant Style Chicken Starter Dish |
In Canadian Chinese cuisine it usually consists of pieces of chicken meat that are sautéed or deep-fried and coated with a thick, sweet lemon-flavored sauce. The Chinese restaurant of the Panda Hotel in Tsuen Wan, Hong Kong, used to serve its version of Lemon Chicken with the chicken pieces coated in batter, then rolled in almond slivers and deep-fried and served with the lemon-glaze sauce.
A version of lemon chicken popular in Australasia involves coating the chicken in batter, frying it and then covering with a lemon sauce.
A completely unrelated dish from Italy is also called lemon chicken (pollo al limone). In this dish, a whole chicken is roasted with white wine, fresh lemon juice, fresh thyme and mirepoix.
In Spain, lemon chicken is similar to the Italian version is called pollo al romero con limón y piñones and is a whole lemon chicken with lemon sauce, pine nuts, rosemary and ham sauteéd together.
Lemon chicken made in France usually includes Dijon mustard in the sauce and is accompanied by roasted potatoes.
In the UK, Chinese restaurants usually serve lemon chicken, comprising deep-fried and battered chicken strips, coated in a thick sweet-and-sour lemon sauce
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Chicken Florentine with a Parmesan Cream Sauce
Why go out to a restaurant when you can have better at home. This chicken Florentine will leave your taste buds breathless. Made with chicken breasts, served on spinach with pine nuts and a Parmesan cream sauce.
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LEMON CHICKEN Flambé (Fusion)
Ohhh LEMON CHICKEN! This is a fusion of a Chinese and French Cuisine! For those who love Lemon Chicken, we put a twist and made it just like a French cuisine. Watch till the end to know how we created this dish. So delicious!!!
RECIPE:
500 grams chicken fillet cut into bite-sized cubes
Marinated in ½tsp pepper, ½tsp cayenne power, ½tsp salt, and ¼tsp garlic powder. (15-20 minutes in chiller)
2 cups cooking oil for frying.
Breading mix:
½cup all-purpose flour, ½cup cornstarch
½tsp garlic powder, ½tsp salt, ½tsp cayenne powder, ½tsp pepper
Mix altogether and set aside.
Lemon sauce:
3--4 Tbsp of fresh lemon juice
¼cup water, 1tsp grated ginger, ½tsp soy sauce, 2Tbsp sugar, 2Tbsp pure honey, 2tsp cornstarch dissolved in 2Tbsp water. salt and pepper to taste.
Mix altogether and set aside.
2 cloves minced garlic and 1 Tbsp of oil for sautéeing.
Flambé:
1 Tbsp butter
1oz or 30ml rhum/brandy/whisky
salt and pepper to taste
Procedure:
1. Bread/dredge the marinated chicken fillet (double bread).
2. Using the pre-heated cooking oil, fry the chicken until golden brown, and strain the oil.
3. Cook the lemon sauce until thick, add lemon slices, and salt&pepper to taste.
4. Melt the butter in a pan, and put the half of the fried chicken breast, add the half of the cooked lemon sauce, add the rhum, then flambé it.
5. Repeat the procedure on the other half of the recipe for flambéing.
Enjoy!!!
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Keywords:
#lemonchicken #flambé #flamedchicken #chicken
Super Simple Sticky Pineapple Chicken | Ready in 30 Mins!
Juicy pieces of chicken, fried up with peppers, onions and pineapple chunks in a simple, sweet and savoury stir-fry sauce.
This is my go-to recipe when I've got a hankering for a sweet and sour style dinner, but I haven't got the time to coat and fry up chicken pieces.
Everything gets added to the wok in stages so it's easy to prep as you go, without getting in a fluster.
Free printable recipe is available on our site:
Ingredients:
3 chicken breasts (approx 525g/1.1lbs altogether) chopped into bitesize chunks
2 tbsp cornflour (cornstarch in USA)
pinch of salt and pepper
3 tbsp oil
435 g (15oz) can of chopped pineapple in juice
2 tbsp soft brown sugar
3 tbsp dark soy sauce
1 tbsp tomato puree (paste in USA)
1 onion peeled and chopped into wedges
1 red bell pepper chopped into chunks
2 cloves garlic peeled and minced
1 tsp minced ginger
To Serve:
Coriander (cilantro)
Boiled Rice
Sriracha (add some to give the dish a little kick of heat)
Instructions
1. Place the chicken breast chunks in a bowl and sprinkle on the cornflour and salt & pepper. Mix with your hands to cover the chicken in the cornflour.
2. Heat the oil in a wok or large frying pan over a high heat.
3. When the oil is hot, add in the chicken. Cook on a high heat, moving the chicken around occasionally with a spatula, until the chicken is golden on all sides (about 5-6 minutes).
4. While the chicken is cooking, make the stir fry sauce by combining the pineapple juice from the tin of pineapple with the brown sugar, soy sauce and the tomato puree in a bowl. Mix together and put to one side.
5. Add in the onions and peppers to the wok, and fry with the chicken for 2 minutes.
6. Add the pineapple chunks, from the tinned pineapple, into the wok and cook for a further two minutes.
7. Stir in the garlic and ginger and cook for a further minute.
8. Add the stir fry sauce you made earlier to the wok.
9. Continue cooking on high, allowing the sauce to bubble and reduce down, whilst stirring occasionally. It should take about 5-6 minutes on a medium-high heat to reduce down and start making the chicken look darker and caramelized.
10. Once cooked, turn off the heat and serve over boiled rice. Sprinkle with coriander and serve.
Coriander (cilantro),Boiled Rice,Sriracha
Notes
Can I make it ahead?
This recipe tastes best when cooked and eaten right away. However, you can make it if it will help speed up dinner time.
Make ahead, then cool and refrigerate in a sealed container (for up to a day).Reheat by heating a tablespoon of oil in a wok, over a medium heat, then adding the pineapple chicken to the wok. Move it around the pan often, using a spatula, until piping hot throughout. It will take about 10 minutes to heat through.You may need to add a splash of water to loosen it up a little when reheating.
Can I freeze it?
I don't recommend freezing this recipe as the peppers and onions are likely to go a little soggy.
Ingredient swaps
Swap the chicken for chopped pork tenderloin pieces, or go vegetarian and swap for quorn pieces.
Add in extra vegetables - mange tout (snow peas), roughly chopped spring onion, mushrooms, asparagus and tenderstem broccoli pieces all work well and have a similar cooking time to the peppers.
Add 1 tsp chilli flakes or 1-2 chopped fresh chillies or 1-2 tsp sriracha for a spicy kick.
Add ready-cooked egg noodles at the end and cook for a further 2 minutes (until piping hot) for a pineapple chicken noodle stir fry. Saves having to cook rice to go with it!
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Garlic Pine Nut Chicken | Look Great Naked Healthy Quick Gourmet Recipes
In this episode of the Look Great Naked Cooking Show, Nathan Chase Plummer shares his Garlic Pine Nut Chicken with sautéed spinach recipe that is high-protein, low-carb, low-calorie, and full of flavor!
Four servings, each 320 calories, 32g protein, 3g healthy carbs, 5g fat.
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