This is a wonderfully versatile recipe because it can be made in either of my favorite kitchen helpers - the crockpot or the pressure cooker! Gotta love a recipe that you can plan ahead for or wait until the last minute.
Spicy Lemon Chicken
1 medium onion, chopped
1/3 C water
1/4 C lemon juice
1 T vegetable oil
1/2 tea. salt
1/2 tea. each garlic powder, chili powder, paprika, and ginger
1/4 tea. pepper
4 boneless, skinless chicken breast halves (4 oz. each)
4 tea. cornstarch
4 tea. water
Hot cooked noodles or rice
In a greased slow cooker or pressure cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken and turn to coat. Slow cook for 4-5 hours on low, or pressure cook for 10 minutes.
Remove chicken and keep it warm. In a saucepan, combine the water and cornstarch until smooth. Gradually add the cooking juices. Bring to a boil; cook and stir until thickened. Serve with chicken over noodles or rice. Yield: 4 servings
Stumpf Notes: I used 3 good-sized chicken breasts and doubled all of the sauce ingredients. After the chicken was cooked, I chopped it up and returned it to the sauce. This served all of us with some leftover for Bryan's lunch.
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