1 cup water, divided
4 stalks Lemon Grass
2 tablespoons fresh lime juice (about 1 lime)
1 tablespoon sugar
1 teaspoon Szechwan Seasoning
1/2 teaspoon salt
4 boneless, skinless chicken breast halves
1 tablespoon vegetable oil
2 teaspoons cornstarch
2 cups hot cooked rice
Microwave 1/2 cup water in a glass bowl at high 1 minute. Cut lemon grass into 1-inch pieces, add to water, cover and let stand 5 minutes.
Process lemon grass mixture, lime juice, sugar, Szechwan seasoning and salt in a food processor or blender 30 seconds or until blended.
Place chicken in a shallow dish or self-closing plastic bag; add lemon grass mixture. Cover and let stand 15 minutes.
Remove chicken from marinade, reserving marinade. Cook chicken in hot oil in a large skillet over medium heat 7-9 minutes on each side or until done. (Be careful not to over-brown chicken). Remove from skillet; set aside.
Add reserved marinade to skillet and cook, stirring constantly, 3 minutes. Mix remaining 1/2 cup water and cornstarch; stir into marinade and cook, stirring constantly, 2 minutes or until slightly thickened. Pour glaze through a fine wire-mesh strainer into a bowl, discarding solids. Serve chicken over rice and pour glaze over chicken.
Active Time: 50 Minutes
Total Time: 1 Hour 15 Minutes
Yield: 4 Servings