Lemon Chicken with Sugar Snap Peas

By Paula Jones

Prep Time:

10m

Bake/Cook Time:

10m - 15m

Yield:

2 servings

Looking for a quick, flavorful dinner for two? Lemon Chicken with Sugar Snap Peas take less than 30 minutes from preparation to serving making it a easy and healthy weeknight meal.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

4 chicken tenderloins, cut in half
1 tablespoon all-purpose flour*
Zest from 1 lemon
3 tablespoons fresh lemon juice
2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
2 tablespoons reduced sodium soy sauce
1 teaspoon rice vinegar
1/4 teaspoon red pepper flakes (can omit if you prefer no heat)
1/2 teaspoon cornstarch
1/4 teaspoon sesame oil
2 cloves garlic, minced
Oil for frying
1/2 package steamer bag sugar snap peas (cooked according to package directions)
Sesame seeds to garnish
Sliced green onions to garnish, optional
Cooked rice, optional

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Place chicken into a zip top bag. Sprinkle flour on top. Seal bag and shake to coat. Set aside.
In a separate small bowl combine lemon zest, juice, sugar, soy sauce, vinegar, red pepper flakes, cornstarch, sesame oil, and garlic. Mix to combine. Set aside.
In a heavy bottom Dutch oven (or like) add about 2-inches of oil, heat to 350°F.
Carefully add chicken and fry until golden and chicken is cooked through. Do this in batches as to not crowd pot. Transfer chicken to a paper towel lined plate.
Heat a non-stick skillet over medium heat. Add liquid ingredients and cook until just thickened stirring frequently. About 1 minute.
Add cooked chicken and snap peas, toss to coat.
Garnish with sesame seeds and green onions if desired. Serve over cooked rice.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Paula Jones @bellalimento.

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