eef slices with the steak sauce, ginger and garlic pastes, salt
For Lemon-Caper Sauce; Mix all ingredients together in
Preheat oven to 425\u00b0F. Bake chicken nuggets until heated and crispy.
Meanwhile, heat an oiled wok or deep frying pan over medium-high heat. Add rice and frozen vegetables. Stir-fry for 5 mins, or until heated through. Add sweet soy sauce and stir-fry for 2 mins. Transfer to serving plates and top with chicken nuggets.
Wipe wok clean. Add lemon sauce and bring to a boil. Drizzle over chicken nuggets and rice.
For the tempura batter, whisk egg
>Add the egg yolks, lemon juice, and the remaining
For the Lemon Mushroom Sauce:
In a large
To make the sauce, combine all of the ingredients
oil. Reduce heat; simmer, covered for 15 minutes. Drain in fine
nd neck and rinse the chicken with cold water; pat dry
ittle salt and pepper and lemon zest, stirring to combine.
Lemon Caper Sauce: In a blender, blend olive oil, lemon juice, anchovies, pepper and
gg and milk; stir in lemon peel.
Stir into tuna
For the brined chicken:
Place the sugar, vinegar and fish sauce in
lemon juice, seasoned salt and cayenne pepper.
Stir in Chicken of
ginger,garlic and chicken. Lower the heat and cook chicken for about 20
For the flank steak; in a bowl combine the oil, zest, lemon juice
LEMON BUTTER SAUCE: Heat a large skillet over
br>Add rest of sauce ingredients except lemon slice quarters.
Bring
nclose vegetables, leaving a space for steam to build.
Place
mix together mayonnaise, Dijon mustard, lemon zest, Old Bay, parsley, scallions