This restaurant-quality recipe makes a beautiful presentation with its golden colored chicken breasts covered with glaze and served over rice. This recipe was developed for McCormick by Southern Living Cooking School.
INGREDIENTS (for 4 servings):
- 1 cup water, divided
- 4 stalks McCormick® Gourmet Collection® Lemon Grass
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 tablespoon sugar
- 1 teaspoon McCormick® Gourmet Collection® Szechwan Seasoning
- 1/2 teaspoon salt
- 4 boneless, skinless chicken breast halves
- 1 tablespoon vegetable oil
- 2 teaspoons cornstarch
- 2 cups hot cooked rice
Microwave 1/2 cup water in a glass bowl at HIGH 1 minute. Cut lemon grass into 1-inch pieces; add to water, cover and let stand 5 minutes.
Process lemon grass mixture, lime juice, sugar, Szechwan seasoning and salt in a food processor or blender 30 seconds or until blended.
Place chicken in a shallow dish or self-closing plastic bag; add lemon grass mixture. Cover and let stand 15 minutes.
Remove chicken from marinade, reserving marinade. Cook chicken in hot oil in a large skillet over medium heat 7-9 minutes on each side or until done. (Be careful not to over-brown chicken). Remove from skillet; set aside.
Add reserved marinade to skillet and cook, stirring constantly, 3 minutes. Mix remaining 1/2 cup water and cornstarch; stir into marinade and cook, stirring constantly, 2 minutes or until slightly thickened. Pour glaze through a fine wire-mesh strainer into a bowl, discarding solids. Serve chicken over rice; pour glaze over chicken.