If you’re trying to reduce the amount of salt you use to season your savory dishes, try lemon juice. Nothing adds zest or intensity to a dish like a squeeze of lemon. Lemons also act as a flavor catalyst, preparing the taste buds for the next flavor.
Lemons provide a burst of brightness, flavor and freshness to your recipes. Bright, yellow, tart and tangy, lemons are one of nature’s most versatile, healthy and delicious fruits. Since lemons are available throughout the year, they make an attractive, affordable and accessible recipe ingredient.
Adding lemon juice to marinades for grilled recipes is a great way to brighten up the flavors. You also can grill lemon halves and squeeze the smoky juices over your dish for an added flavor boost.
Try using a fresh, fragrant lemon for this Lemon Ginger Chicken with Carrot Cashew Slaw recipe. It’s guaranteed to brighten up your day!
Lemon Ginger Chicken with Carrot Cashew Slaw
Lemon-Soy Sauce Marinade:
1/4 cup fresh lemon juice
1/4 cup canola or olive oil plus 1 tablespoon, reserved
1/4 cup low-sodium soy sauce
2 tablespoons peeled, grated ginger
2 tablespoons packed light brown sugar
1 teaspoon hot chili-garlic sauce, such as Sriracha
4 boneless chicken breast halves, (about 1 to 1–1/2 pounds)
Salad:
2 teaspoons fresh lemon juice
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1 teaspoon stevia or agave syrup
2 cups coarsely grated carrot
1/2 cup roughly chopped cashews
1/3 cup minced green onions (roots discarded, white and light green parts)
1/3 cup finely chopped fresh cilantro or Italian parsley leaves
1. In a medium bowl, whisk together the all of the marinade ingredients except the tablespoon of oil. Wash chicken and pat dry. Place the chicken between sheets of plastic wrap and pound to an even thickness.
2. Arrange the chicken breasts in a single layer on a rimmed platter or in a glass baking dish. Pour the marinade over the chicken, coating it with the marinade on all sides. Set chicken aside to marinate while preparing the salad.
Salad:
In a large bowl combine lemon juice, sesame oil, soy sauce and stevia or agave syrup until combined. Add remaining salad ingredients and mix well. Set aside at room temperature.
To cook the chicken:
Using a large pan over high heat, add remaining 1 tablespoon oil. Cook chicken, about 5 to 6 minutes per side. Cook until both sides are nicely browned and chicken is cooked through. Stack salad on top of the chicken.
Serves 4. ••
Angela Shelf Medearis is an award-winning children’s author, culinary historian and the author of seven cookbooks. Her new cookbook is “The Kitchen Diva’s Diabetic Cookbook.” Her Web site is www.divapro.com
To see how-to videos, recipes and much, much more, Like Angela Shelf Medearis, The Kitchen Diva! on Facebook and go to Hulu.com
