Lemon-Ginger Chicken Thighs, Rice, Snap Peas and Bell Peppers

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Directions for: Lemon-Ginger Chicken Thighs, Rice, Snap Peas and Bell Peppers

Ingredients

12 Boneless-Skinless Chicken Thighs (approximately 1.50 lbs / 675g)

2 Tbsp Water

2 Tbsp Flour (Approximately)

1 cup Basmati Rice

3 cup Water

2 Tbsp Cornstarch

cup Brown Sugar

cup Soy Sauce

cup Lemon Juice

cup Chinese Cooking Wine

cup Water

1 tsp Fresh Ginger (from a jar)

Several Twists of Fresh Ground Pepper (approximately 0.50 tsp)

2 cup Snap Peas

2 cup Bell Peppers

1. Take out equipment and ingredients. Pre-heat oven to 400 degree F.

2. Unroll chicken thighs and place in a large cake or lasagna pan.

3. You may need to squish them together. Brush all the thighs with water and sprinkle all the thighs evenly with flour.

4. Place in preheated oven for 30 minutes.

5. Meanwhile: Combine rice and water together in a microwave-safe pot with lid.Set aside until timer rings for chicken.

6. Combine the following in a bowl in this order; cornstarch, sugar, gradually whisk in soy sauce, lemon juice, cooking wine and water.

7. Add ginger and pepper. When timer rings for chicken pour all over lifting the thighs to completely coat.

8. Reset timer for another 20 minutes.

9. Microwave rice on high for 10 minutes, then on medium an additional 10 minutes.Let stand.

10. Sliver peppers and rinse snap peas in a colander. Toss together and place in a serving bowl.

11. When timer rings, it's ready to go. This sauce is yummy on rice and there is lots of it.

See more: Chicken, Poultry, Rice/Grain, Vegetables, Bake, Dinner, Main, Citrus, Easy