Ingredients
- 2 tablespoons olive oil
- 1 whole boneless and skinless chicken breast, cut into 1/2 inch slices
- Salt and pepper
- 4 cloves garlic, minced
- 1/2 red pepper, seeded and diced
- 1/2 pound asparagus, trimmed and cut into 1-2 inch pieces
- 1 teaspoon lemon zest
- 1/2 cup water, white wine or chicken stock
- 3 cups cooked rice
Directions
In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5 minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice.
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By Jimmboh
on April 02, 2012
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I followed the recipe and it was fine but not that interesting so i made it again. This time I marinated the chopped chicken in soya sauce, sesame oil (olive oil if you have no sesame oil and Franks Red Hot for about 2 hours. I cooked the rice (Basmati rice is my fav in chicken stock. Now that makes a very nice dish. You don't really need so much garlic unless they are very small cloves. The Franks makes it a bit spicy which is what the recipe needs. Of course you can add any veggies you like ... i used some Cremini mushrooms.
By meccasgirl
on February 11, 2012
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I think the name of the dish is misleading. There's so little lemon added that it adds no lemon flavor. I increased the liquid and used a vegetable stock for the liquid. The fam liked it. Hubby suggested it needed onion (he loves onions
By sistayaya_1149610
columbia, SC
on December 05, 2011
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I decided to try it in spite of the reviews. I added thyme hoping to enhance the lemon flavor. Still bland. Won't be cooking this again.
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