Lemon Chicken with White Rice

So that was dinner! Egg Roles with Black Bean Sauce and this entree' as a main course:

2 Chix breast (thinly sliced)
1/2 C flour
1/4 C corn starch
1 egg (raw - scrambled)
Seasoned course ground black pepper & kosher salt
Extra Virgin Olive Oil
4 lemons (juiced) sparing one halved lemon (3/4 C fresh lemon juice)
2 tsp red pepper flakes
2 Tbsp white sugar
4 Spring Onions, scissored

2 cups cooked rice <- Please note! Here's what you do:
The Rice.
Rule #1: It is always 2 (liquid) versus 1 (dry grain).

I use chicken stock as the liquid for my rice. You can use plain water if you're str8 or transgendered. (Lesbians should consider balsamic vinegar, 10W - 30 Motor Oil, or carburetor cleaner as an alternate to any of the above.) When you're working with rice, the math will always be the same: 2 parts liquid with 1 part grain.

The rice will take 30 minutes to cook: So why not start it now?

The Protein:
Heat the skillet, spraying it with a squeeze bottle of Olive Oil.

While that heats up, mixed the flour, corn starch, the black pepper and the salt, and spread out on a pie tin or in a freezer bag. Dredge the chicken pieces in the egg mixture and then a dip in the flour bag (or tin). Once they're coated, throw them into the hot skillet. Let them cook up and as they finish, remove them from the heat and continue adding chicken pieces until everything is cooked.

While the chicken cooks, add the sugar and the red pepper flakes to the lemon juice. Grab a whisk and give it a vigorous stir for about a minute - maybe add an additional 30 seconds of whisking for good measure.

Everything is cooked? Good! Now crank up the heat, add all of the chicken back to the skillet and pour the lemon juice mixture over everything and cover.

How's your rice doing? Got about ten minutes left? Adjust your heat accordingly.

Make your corn starch slurry with 2 Tbsp water mix with 2 Tbsp corn starch in a low-ball/drinking glass.

Once everything has heated up, remove the chicken pieces and slowly add the slurry to the remaining juices. Let that heat with a slow stir. (Hint: Drizzle the slurry, and then stop. Stir. Then drizzle some more of the slurry and then stop. Stir. Then drizzle some more of the slurry... You get the picture. Keep doing that and you'll thicken that lemon sauce right up and nice. ...I'll trust ya!)

Plate the hot rice with those peppered chicken pieces on top. Once the lemon sauce has thickened, pour it over your entree' making sure you're fair to your dinner mate as you ration out the lemon sauce.

Hint: It's the lemon sauce will be something worth fighting over, so be warned and be fair!

Garnish with the chopped spring onions and the lemon slice you spared at the beginning of this adventure.

Enjoy!

EnK