Difficulty: **
Ingredients:
1 garlic clove, minced or pressed
1 lemon
3 tablespoons all-purpose flour
3 boneless chicken breasts, sliced into 2-inch strips
3 tablespoons EVOO (extra virgin olive oil)
1 piece (about 1 inch) fresh ginger
1 1/2 cups chicken broth
1 teaspoon sugar
2 teaspoons Dijon-style mustard
2 tablesppons chopped fresh parsley
salt and black pepper
1. Peel and mince garlic. Grate the rind and squeeze the lemon. Reserve the juice. Combine flour, lemon rind, and garlic and place in a plastic freezer bag. Cut chicken into 2-inch pieces. Put in bag and shake in flour mixture. Remove excess. Reserve remaining flour mixture.
2. Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook, stirring occasionally until golden, about 10 minutes.
3. Peel and grate ginger. Whisk together reserved flour mixture, broth, and sugar. Add to skillet with ginger. Bring to a boil. Cook until chicken is cooked through and sauce is reduced, about 5 minutes.
4. Blend the mustard and the reserved lemon juice. Add to skillet, stirring until heated through and combined. Add parsley. Salt and pepper to taste. Serve.
Tips: Served with buttered egg noodles and steamed green beans. You can replace the chicken with lean pork or turkey cutlets.
