My daughter, Charlotte, created this casserole and it has the most awesome flavor. In our family we all love it. It’s great served on a bed of rice.
- 3 tbsp. vegetable oil
- 1 lb. uncooked chicken breasts, cut into 1” strips
- 2 tbsp. grated lemon rind
- 2 tbsp. soy sauce
- 2 tsp. grated ginger root
- 2 garlic cloves, crushed
- ½ cup lemon juice
- 1 tbsp. cornstarch
- ¼ cup water
- 2 cups broccoli florets
- 1 cup red pepper slices
- 1 ½ cups sliced carrots
- 1 cup sliced mushrooms
- Cooked rice for 4
Method:
In a large frying pan heat vegetable oil. When hot, stir-fry chicken until it is cooked, about 6 – 7 minutes, stirring frequently. Remove from pan and place in a 3 quart, buttered casserole dish. Mix lemon rind, soy sauce, ginger root, garlic and lemon juice in a small pot. In a small bowl mix cornstarch and water. Bring the lemon mixture to a boil and add the cornstarch mixture gradually, using just enough to thicken the sauce slightly. Preheat oven to 350°F. Mix vegetables with chicken in casserole dish. Pour sauce over mixture and stir well. Bake for about 45 minutes or until the veggies are just tender-crisp. Serve on a bed of cooked rice.