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ARTFUL RECIPES
BLONDIE’S LEMON PEPPER CHICKEN
Recipe by: Jim Morrison
Begin preparing this delicious meal by creating a marinade in a large bowl
Add to the bowl 1/2 cup white wine vinegar
1/2 cup simple syrup (1 to 1 ratio of sugar to water, heated until dissolved)
1/4 cup olive oil
1/8 cup slivered fresh ginger (or substitute
tablespoon dry ginger)
1-1/2 tablespoons black pepper
1 teaspoon sea salt
1 teaspoon cornstarch (blend with 2 tablespoons water until smooth then add to bowl)
Next, add the zest of a large lemon
Juice the lemon into a separate cup and remove any seeds, then add to bowl
Place the above mixture and 1 pound of boneless, skinless chicken pieces in a large airtight container and refrigerate from 2 to 24 hours, turning occasionally to coat all the pieces.
Turn up the heat!
Stir fry your favorite vegetables like carrot, broccoli, onion, water chestnuts, and mushroom
until just prior to being fully cooked, then set aside.
Remove chicken pieces from marinade, reserve the remaining liquid Stir fry the chicken until brown, then add the marinade and reserved vegetables
Continue to stir continuously until the sauce thickens.
Pour your fabulous creation over cooked rice and serve
Pair up!
Pour a couple glasses of Pinot Grigio and raise a toast to Blondie!