Instead of Chinese Takeout, Try My Lemon Chicken with Vegetables (recipe, meat)

Lemon Chicken and Vegetables M Serves: 4

This is the perfect recipe for anyone who loves an intense lemon flavor. In this recipe, I’ve used the sauce over chicken, but you could also use it over  tofu or a firm white fish like halibut. Use it as an appetizer or main course. Everyone will be begging for more.
Prep time: 45 min.  Cooking time: 30 min.
Ingredients
4 chicken cutlets
2 tablespoons light soy sauce or tamari
¼ teaspoon toasted sesame oil
1 tablespoon vodka
3 egg whites
1 cup + 1 tablespoon cornstarch
½-3/4 cup vegetable oil
½ cup vinegar
1 cup low salt chicken stock-fresh /boxed
2 tablespoons water
1 large lemon
2 large carrots
½ red pepper
3 scallions
1 cup crushed canned pineapple-drained
1 tablespoon pure lemon extract
4 cups cooked basmati rice
Equipment
2 small mixing bowls
Shallow bowl for marinating chicken
Large skillet
Small saucepan
Grater/microplane
Directions

1. Mix soy sauce, sesame oil and vodka in small bowl.
2. Trim and rinse chicken cutlets. Arrange them in a single layer in shallow bowl and pour marinade over them. Turn them over so that the marinade coats the cutlets and let them sit for 30 minutes.
3. While cutlets are marinating: Peel and trim carrots. Cut them into small match stick size pieces. Set aside. Remove all seeds and core from pepper and cut into small match size pieces. Add to carrots. Rinse and trim scallions. Cut both green and white parts into 1/8 inch rounds. Add to other vegetables. Add pineapple to this mixture and set aside.
4. Beat egg whites til frothy in mixing bowl. Pour one cup cornstarch into shallow bowl. Remove chicken cutlets from marinade (Discard marinade.), mix them with egg whites and dredge them in cornstarch. Shake off any excess cornstarch and set cutlets aside.
5. Heat ½ inch of oil in skillet until it is very hot. Add cutlets and fry until golden brown on each side. Drain on paper towels. Cut into one inch cross wise slices. Keep warm in 200 F. oven until sauce is ready and you are ready to serve.
6. Grate lemon on large holes of grater /microplane and set aside. Juice lemon and remove pits.
7. Place vinegar, sugar, remaining one tablespoon of cornstarch mixed with water, lemon rind and juice in saucepan. Stir well. Bring to a boil and cook until mixture thickens  slightly. Add vegetables and pineapple to sauce.Stir well. Remove from heat.  Add lemon extract. Taste. Add more extract one drop at a time if you want it more lemony. The taste will change depending on the size and taste of your fresh lemon.
8. Spread cooked rice on a platter. Arrange chicken slices attractively over rice. Pour lemon-vegetable sauce over the top.#Serve hot.

Chinese Food on Christmas--A NYC Jewish Tradition!

Weren't expecting to see a Christmas post on the Kosher Cookbook blog?
Well, for those of us who live in New York City, it is impossible to escape the sights, the sounds and all that seem to envelop the city.
Though clearly there is no Christmas celebration going on in the houses of observant jews...Chinese food on Christmas is a fun ritual with deep roots in NY Jewish culture.
Why Chinese food? Simply put, before the days when almost anything could be gotten at any time and Kosher restaurants were hard to come by, Chinese restaurants were the only ones open on Christmas Eve :)
Not interested in the back story, or find it offensive? You can enjoy this great stir fry recipe on any other day of the year!

Stir-Fried Vegetables with Beef

INGREDIENTS

• 3 cups small cubes of cooked beef
  
• 2 heads of broccoli
  
• 2 large peppers (not green)
  
• 1 pound baby carrots
  
• ½ pound sugarsnap peas
  
• 10 ounces assorted mushrooms
  
• 5 tablespoons olive oil
  
• 3 large garlic cloves
  
• 1 tablespoon pure toasted sesame oil
  
• salt and pepper
  

DIRECTIONS

1. Cut the heads off broccoli (discard stalks) and separate them into florets. Rinse florets well and drain in colander. Add carrots to broccoli.
   
2. Rinse and trim snap peas. Set aside.
   
3. Rinse, seed, and core peppers. Cut peppers into one inch pieces. Add to peas.
   
4. Wipe off mushrooms and trim stems. Slice larger mushrooms and leave small ones whole. Set aside.
   
5. Peel and mince garlic cloves.
   
6. Heat oil in skillet over medium flame. Add garlic. Saute quickly taking care not to burn garlic. Add broccoli and carrots. Stir well until all vegetables are coated in oil. Cover skillet and cook about seven minutes or until vegetables are almost crisp-tender. Remove cover. Add peas, peppers and cooked beef. Stir briskly. Add mushrooms. Stir two or three minutes longer or just until mushrooms have wilted. Add sesame oil. Stir well. Taste. Season with salt and pepper. Remove vegetables and meat with a slotted spoon and arrange in a serving dish. Serve hot or at room temperature.