Asian Lemon Chicken Recipe

Asian Lemon Chicken Recipe

This recipe is one of my favorite and I make it very often. There are different versions to this one, instead of adding lemon, I add orange to it. Either way it is simple, fast and great tasting.  No matter how many times I make it, everyone always wants more, so make sure to make some extra. 

Let me know how yours turned out or/and did you do anything different to it. 

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Recipe;

1 1/2 Lbs. - Skinless chicken breast
2 Cups - All purpose flour
1/2 Tsp. - Pepper
1 Tsp. - Salt
1 - Egg

Sauce 
1/2 Cup - Lemon juice
1/2 Cup - Brown sugar
1/3 Cup - Vinegar
2 Tsp. - Soya sauce (option)
1/2 Tsp. - Hot pepper flakes
2 Tbsp. - Corn starch
1 Tsp. - Ground ginger
Water as needed

Toppings
Chopped green onions
Toasted sesame seeds


For more information, please see video below; 




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Here on the video I have cubed the chicken breasts, but you can really cut them up any way you like. 

It will also be good, just to leave the breast in one piece and pour the sauce on top. Just be careful  that you cook the chicken right through to the center because it will be very thick. Lower your heat for this method.

I let the chicken marinate for about  10 to 15 minutes before I cook it.

Now a couple of hours would be better, it depends on your time factor.

I only add salt in the flour because I do not want to over salt it, it holds better in the flour coating and it improves the taste better. It is not necessary to use too much salt, for the sauce has an  intense flavour.

Remember to not overcrowd the chicken pieces because  it will stick together and that would not be good.

Fry them on medium-high heat until they are golden brown on the outside and moist and tender in the outside. Please do not overcook them, for then they will be hard and chewy. 

If you are not sure, then just cut a piece and take a peek inside and check it. 

Now instead of adding lemon juice, try it with orange juice, different tastes of Asia, but the same awesome dish. 

To add soya sauce or not, well just because it is Asian does not mean that you have to use it. As for myself, I like it, but there is many who do not like my Girlfriend. So that really depends on your preferences to the Asian taste. 

Add whatever toppings that you like from my green onions to toasted sesame seeds. 

An awesome dish and one of my favourites. Hope you like it. 

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Asian Lemon Chicken Recipe

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Lose 10 to 17 Lbs. Guaranteed - Magic 7 - Day Weight loss Plan

Lose 10 to 17 Lbs. Guaranteed -  Magic  7 - Day Weight loss Plan

So the Winter is over and you have gained a few pounds, now what? Start with this 7-Day Diet Soup and if you did everything correctly and you did not cheat, then you can expect to lose around 10 to 17 lbs. Yes, that is correct, but you must follow the Plan. 

I have heard about this soup now for a long time because it is what they use to reduce a person's' weight rapidly and safely before surgery. It is safe, but you should only stay on it for the full 7 days and no more. Then you should go back to your normal eating plan. 

So of to the Kitchen I went to get this soup copycatted just like the one the hospitals were using. After a few tries and a lot of asking questions to some of the hospital kitchen Staff, I finally got it right. It was not easy to get it done right, but well worth it.

Now in addition to making this soup with  all the others, and with the super success of my other soup  " Magic Diet Soup # 1 ". I have been asked to sell my videos and offered a lot of money to give some  Weight Loss Company the write-up link to my videos. I have refused all because I believe that you do not need all those super pills and give out your money when you can do the same in your kitchen with some basic things. So in conclusion, I ask nothing for my recipe's on weight loss, quite simply, it worked for me and it will work for you and you can trust me on that. 

All here for you to enjoy.

Please let me know how it worked for you and how much weight did you lose. 

  


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Recipe;

3 Cups - Fresh  tomatoes
3  Cups -  Pasta sauce
1/3 Cup -  Tomato paste (1 small jar or can)
5 -  Green onions
2 Tbsp.-  Low-sodium veggie stock
1 Bunch -  Celery &  (some) tops
2 Cups - Fresh green beans
2 - Red or green bell peppers
2 Cups -  Carrots
1 Tsp. -  Chili powder
1 Tsp. - Ground cumin
2 Tsp. - Sweet paprika
1/2 to 1 Tsp. -  Cayenne pepper
2 Tsp. -  Prepared mustard

1/2 to 2  Tsp. -  Ground black pepper


For more information, Please see video below;



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Directions 

Soup Diet -

Day #1.
Eat as much of any fruit you want EXCEPT BANANAS and AVOCATOES.
Eat only soup and fruit today but eat all you want.
------------------------------------------.
Day #2.
All Veggies.
Fill up on fresh vegetables (salads etc).
Eat all the soup you want and have a large baked potato with butter at dinner time.
But NO FRUIT TODAY.
-------------------------------------------.
Day #3.
Eat all the soup, fruit and veggies you want, but NO POTATOES.
If you haven't cheated you will have lost.
5-7 lbs by tomorrow morning.
-------------------------------------------.
Day #4.
Bananas and skim milk.
Eat at least 3 bananas and all the milk you want today.
Remember, you can have soup anytime you want.
--------------------------------------------.
Day #5.
Beef and Tomatoes.
You can have up to 20 ounces of beef or skinless chicken breast and 6 tomatoes in any style you like.
Remember to eat soup too.
-------------------------------------------.
Day #6.
Beef and Vegetables.
Eat all the beef and veggies you want today.
You can have 2-3 steaks (minimum fat) if you want, with green leafy vegetables.
But NO POTATOES.
Don't forget to have soup.
--------------------------------------------.
Day #7.
Brown rice (yes BROWN), unsweetened fruit juice, and veggies today.
Eat all you want whenever you want and have soup as often as you can.

The soup is the key --


Remember, the more you EAT THE SOUP, the better it will work on losing the weight. 


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Start with fresh vegetables, homegrown or farmers local crops are the best. I know it depends on the season, but if you look for it, you will find them.  

As for your tomato sauce, homemade is the best but if you do not have any, then you can use  Fresh tomato juice (low-sodium). See my recipe here for  " Homemade Tomato Sauce "   .

Cut all the veggies as small as possible, because in the way, your body will digest it better and it will have a better affect on losing your weight. 

The pot size depends on you and how much of the soup are you going to make. As for me, it was 2 1/2 pots of this size pot.  I just put the whole pot into the fridge and that keeps it well,  as I use it up.

Do not forget to add ALL the spices I show in the video because this is where that fat burning comes from. If you are sensitive to spicy foods, then you can cut down on it, but it will not work as good.

The spices increase your metabolism and that burns fat, and that is what you want from this soup.

On the boiling point of the soup, please set the time to 30 minutes, but if you are sensitive to fiber, then set it to 40 minutes or more. 

For some people,  the fiber from veggies will give them  stomach problems.

Remember that this is a DIET soup to lose weight, so please DO NOT add any salt to it. There is some salt in the low-sodium stock and some the tomato sauce, that is more than enough for this size of soup and it should not give any bad effect to this soup.

Now in addition to my spices, you can add more, like herbs or even other types of spice, but only in addition to the ones I show you on the video.

It is important to NOT make any changes to this soup for it to work properly. Add more but only after you followed the recipe.

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Lose 10 to 17 Lbs. Guaranteed -  Magic  7 - Day Weight loss Plan

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Mushroom Breadsticks - Pierogi Szwedzkie

Mushroom Breadsticks - Pierogi Szwedzkie

I remember when my Girlfriend  took me to a restaurant in Krakow Poland for the first time that served a very  strange pierogi. It was on display and it looked like something I never saw before. Being, at least  2 feet long I thought, how can they make any money just selling this funny mushroom breadstick. 

As it turned out, it was really a great meal, and I have to say that the place seemed to be full all the time, everyone gobbling  the thing down.   It was quite an experience and I have to admit that I did go back a few times. 

That is why I just had to come home and copycatted the recipe. Now that was not easy, but I stuck to it and it came out awesome like the real thing. it may not be as long as theirs  but just as tasty. 

Go ahead and try it, I am sure that it will be a pleaser. Please let me know how yours turned out. 

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Recipe:

1 lbs. -  Button or any type mushrooms
1/2 Cup - Butter
1 - Medium - Onion
1 Tsp. - Vinegar
1/2 Tsp. - Salt
1/2 Tsp. - Pepper


Topping 
1 - Egg yolk
Splash of water.

Black cumin as needed


Dough
Ready-made or homemade

2 cups - All purpose flour
1 Pkg. - Yeast
Pinch of salt
Splash of milk
2 Tsp. - Cooking oil
Water as needed


For more information please see the video below; 




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It is very important to let most of the water to evaporate from the mushrooms. I would say about 90% of it. Please do not think of draining the excess water and being done with it, because that is where the flavour is and I want to keep it in the mushroom, not down the drain.

Keep the mushroom piled in the middle and that will make the drying process go faster.Keep on stirring on the sides and piling it.  

Only add the butter and vinegar when the water has evaporated. If you skip this process, then your mushrooms will be very soggy and have no taste.

To make your life easier you can buy the ready-mix dough at your Supermarket or you make it from scratch. Here I used my food processor to mix up my dough then I let it rest for about 2 hours.

Your dough should be as thin as possible because you do not want a large puffy crust but a nice smooth and round finish.

Now you do not have to use the cardboard stencil like I did here, but I find this keeps them the same size. It takes out the guessing game of trying it free hand. 

Make a line with your mushroom mix and please try not to spread it around too much because then it will make  it harder to lock in the dough with mushroom at the sealing point. 

If you find that the dough slices have shrunken a bit, then just roll it a few times to get it back to its shape.

Now just roll it over and tap it in. making sure that the mushroom is in the rolled part.

Just roll the whole thing over and there you go, a perfect  breadstick.

Here I am using cornmeal so the dough will not stick when I am baking it. Now you can use other methods or even baking papers. 

Add the egg wash to  the tops of the sticks. Now I usually do not do the sides because I find that the yolk  accumulates at the bottom of the breadstick and burns during the baking. So I just cover the sides. 

Now to top it off "The Black Cumin". This gives a nice around taste  to this dish and this type of cumin is good for you. It just finishes it off to a perfect Breadstick. 

Your friends and Family will all love this recipe.

That I promise.



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Mushroom Breadsticks - Pierogi Szwedzkie

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