Lemon Grass Szechwan Chicken Recipe

Ingredients <br>- 1 cup water, divided <br>- 4 stalks McCormick® Gourmet Collection® Lemon Grass <br>- 2 tablespoons fresh lime juice (about 1 lime) <br>- 1 tablespoon sugar <br>- 1 teaspoon McCormick® Gourmet Collection® Szechwan Seasoning <br>- 1/2 teaspoon salt <br>- 4 boneless, skinless chicken breast halves <br>- 1 tablespoon vegetable oil <br>- 2 teaspoons cornstarch <br>- 2 cups hot cooked rice <br><p></p>Directions <br>step 1: 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. <br>step 2: Process lemon grass mixture, lime juice, sugar, Szechwan seasoning and salt in a food processor or blender 30 seconds or until blended. <br>step 3: Place chicken in a shallow dish or self-closing plastic bag; add lemon grass mixture. Cover and let stand 15 minutes. <br>step 4: 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. <br>step 5: 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; pour glaze over chicken. <br>

Ingredients
- 1 cup water, divided
- 4 stalks McCormick® Gourmet Collection® Lemon Grass
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 tablespoon sugar
- 1 teaspoon McCormick® Gourmet Collection® Szechwan Seasoning
- 1/2 teaspoon salt
- 4 boneless, skinless chicken breast halves
- 1 tablespoon vegetable oil
- 2 teaspoons cornstarch
- 2 cups hot cooked rice

Directions
step 1: 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.
step 2: Process lemon grass mixture, lime juice, sugar, Szechwan seasoning and salt in a food processor or blender 30 seconds or until blended.
step 3: Place chicken in a shallow dish or self-closing plastic bag; add lemon grass mixture. Cover and let stand 15 minutes.
step 4: 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.
step 5: 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; pour glaze over chicken.

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