1/2 cup vegetable oil
1/2 cup cornstarch
1/2 teaspoon red pepper flakes
1 pinch garlic powder
1/2 teaspoon white sugar
1 1/2 tablespoons lemon juice
1/2 tablespoon olive oil
6 carrots, cut into 1/2 inch cubes
2 lemons, cut into 1/2 inch cubes
2 teaspoons paprika
1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon ground white pepper
2 teaspoons dried parsley
1/8 cup chopped onion
2 teaspoons minced garlic
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 teaspoon dried sage
1 teaspoon dried sage
1/8 teaspoon dry mustard
1/8 teaspoon white pepper
Heat oil in large skillet over medium-high heat. Boil cornstarch and red pepper flakes until thickened. Stir in garlic powder, sugar, lemon juice, olive oil, carrots and paprika; cook until carrots are tender, stirring occasionally to prevent sticking.
Pour lemon juice, olive oil, carrots and paprika into skillet over medium heat. Stir fry garlic quickly until golden. Stir in rosemary, sage, garlic and sugar; cook each cube of chicken by stirring in lemon juice. Stir in lemon juice, olive oil, carrots and oil. Add parsley, onion and garlic. Cook over medium heat, stirring constantly, for 3 to 4 minutes.
Toss lemon mixture with rice and carrots. Garnish with paprika, parsley, onion and garlic. Serve chicken over rice and vegetables on plates.
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