Dinner's Ready...

Lemon Chicken and Chicken Fried Rice

School resumed just over two weeks ago and I have already contracted some horrid sinus funk. I honestly think it is allergy related. Last Friday I had that horrible "allergy eye" that feels like pink eye.

Feeling poorly only increases my appetite for homemade, well-balanced meals. And Stephanie over at A Year of Sow Cooking always has some very tasty suggestions. Today, I thought I would give a couple of them a try.

First, I started with the Lemon Chicken. I took four chicken breasts and hacked them into manageable chunks and dusted them in flour with salt and pepper. I browned them a bit and tossed them into my Crockpot.

Then I mixed up the sauce and dumped it on. I goofed, and added the entire container of lemonade. Ooops! Also, I used rice vinegar instead of the suggested balsamic vinegar.

Then I decided to give the Chicken Fried Rice a try. I was feeling a bit dubious about the efficacy Crockpot Fried Rice, but I was feeling adventurous... Or perhaps it was just all the antihistamines I had consumed. I trucked out all of the goodies I thought I might need: chopped onion, chopped green onion, peas, carrots, and left-over baked chicken.

I tossed in a good amount of soy sauce, a touch of sesame oil, and gave it a good stir. I made sure to leave a well where I poured in three eggs, scrambled. It was my hope to return in about an hour and give it a good solid stir, combining the cooked egg with the rice. But alas and alack! The Crockpot was on "warm" instead of "high". Again, it must have been the antihistamines. So I gave it a stir and cranked it up. Hoping that the hour I had lost wouldn't make a huge difference.


The results were not only attractive (see the first picture in the post), they were quite tasty. I am thinking fresh pineapple and a hint of red pepper would be just the ticket on the next go around. Even with the extra 1/2 of a container of lemonade John still gave the chicken a 7/10. I gave it an 8.5/10. The fried rice was another story. My left-over rice was a bit moist and I think it would have fared better if I had used three or four day old rice. With the Crockpot on "warm" for the first hour, the rice didn't heat as quickly as I had hoped. The stirring broke up my long Jasmine rice grains into short, stubby bits. But the taste was quite good. I could have used a bit more of the sesame oil and the soy sauce, but I was guessing as I was working with a lot of rice. The rice got a 4/10 for texture (my fault, I'm sure) and a 7/10 for taste.


Readers, give it a try and let me know what you think. And thank you Stephanie for the inspiration!