Creamy Chicken with Lemon Coriander Rice Recipe: Better Than Takeout and Ready in an Hour

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The Juiciest Chicken You'll Ever Make

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Preparation & Cooking Time: 1hour 10 mins

QUICK INSTRUCTIONS

1. Slice the chicken breasts into thin strips against the grain.

2. "Velvet" the chicken by gradually vigorously stirring in the water until fully absorbed, then coat evenly with 1 tbsp oil and cornstarch.

3. In a hot pan with oil, quickly sauté the chopped garlic, green chilies, and velveted chicken until just cooked through; transfer to a bowl.

4. In a saucepan, melt butter over low heat, whisk in the flour, and cook until it looks sandy (about 1-2 minutes).

5. Gradually whisk the milk into the flour mixture in batches until you have a smooth, lump-free sauce.

6. Return the cooked chicken to the sauce, season with salt, oregano, chili flakes, and black pepper, and simmer for 1-2 minutes.

7. For the rice, heat butter and oil in a separate pan, then sauté the garlic, sliced onions, oregano, and red chili flakes until the onions are light golden.

8. Toss in the fresh coriander and cooked rice, mixing thoroughly until heated through.

9. Turn off the heat, stir in the lemon zest and lemon juice, and adjust the salt.

10. Serve the warm, creamy chicken generously ladled over the zesty lemon rice.

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Ingredients:

For the Velveted Chicken:

• 10.5–12 oz (300–350g) Chicken Breast

• A large pinch of Salt

• A large pinch of Black Pepper (freshly crushed)

• 6–8 tbsp Water (added gradually)

• 1 tbsp Neutral Oil (like canola or vegetable)

• 2 tbsp Cornstarch/Cornflour
  

For Cooking the Chicken:

• 1–2 tbsp Neutral Oil

• 1 tbsp Garlic (finely chopped)

• 2 Green Chilies (chopped – feel free to substitute with Jalapeños or Serranos)
  

For the Cream Sauce:

• 2 tbsp Butter

• 2 tbsp All-Purpose Flour (refined flour)

• 17 fl oz (500 ml or about 2 generous cups) Milk (cold or room temperature)

• Salt (to taste)

• A pinch of Dried Oregano

• A pinch of Red Chili Flakes

• A large pinch of Black Pepper (freshly crushed)
  

For the Lemon Coriander (Cilantro) Rice:

• 2 tbsp Butter

• 1 tsp Neutral Oil

• 1 tbsp Garlic (chopped)

• 1 small Onion (sliced)

• A pinch of Dried Oregano

• A pinch of Red Chili Flakes

• A large handful of Fresh Coriander/Cilantro (chopped)

• 3–4 cups Cooked Rice (day-old or leftover rice works best!)

• Salt (to taste)

• Zest of 1 Lemon (yellow part only, avoid the bitter white pith)

• Juice of 1/2 Lemon

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