Oriental Honey Lemon Chicken
1 lemon
1 chicken bouillon cube
4 tablespoons honey
1 tablespoon soy sauce
2 teaspoons vegetable oil
8 chick thighs roughly chopped with skin and excess fat removed
1/2 cup chopped onion
3/4 cup short grain rice, uncooked
3 carrots, thinly sliced
1/8 teaspoon white pepper
Zest entire lemon and then juice the lemon. Dissolve bouillon in 1 1/4 cups hot water. Mix in honey, soy sauce, lemon juice and zest. Heat large frying pan over high heat. Add oil; coat bottom of pan. Add thighs, in a single layer. Cook 3 to 4 minutes on each side, or until browned. Remove from pan. Add onionto same pan; saute 30 seconds. Mix in rice, carrots, pepper and honey mixture. Mix in chicken. Bring to a boil. Reduce heat to low. Cover and simmer 30 minutes, or until liquid is absorbed. Remove from heat. Let stand covered 10 minutes before serving.
Serves 4