3 1/2 tablespoons vegetable oil
1 cup chopped onion
1 cup diced celery
1 cup diced onion
1 cup diced celery
1 pound skinless, boneless chicken breast halves
2 teaspoons cornstarch
3 teaspoons lemon juice
1 teaspoon chicken bouillon granules
2 teaspoons olive oil
1 zucchini, sliced into 1 inch rounds
2 cloves garlic, minced
2 cups water
1 lemon, juiced
Heat oil in a large skillet over medium heat. Add chicken and celery, onion and celery; cook for about 15 to 20 minutes, stirring frequently. Mix cornstarch and lemongrass; stir into pan. Bring to a boil. Reduce heat to low; cook for 2 to 3 minutes, stirring frequently.
Remove chicken from pan. Add lemon juice, chicken bouillon, olive oil and zucchini. Cook and stir about 2 minutes, turning constantly. Reduce heat to low; cook and stir about 3 minutes, stirring constantly. Reduce heat to medium; stir in lemon juice. Cook for about 2 to 3 minutes (depending on size of the bird), stirring frequently.
Reduce heat to medium-low, using oven thermometer as a guide.
Bring chicken to a medium boil. Reduce heat to medium. Reduce heat to low; cook for 5 to 6 minutes, stirring occasionally.
Remove chicken from pan. Let stand for 10 minutes. Heat vegetable oil in a large skillet over medium heat. Heat chicken pieces in oil to a medium heat (additional lemon juice if desired). Cut chicken into pieces and place in pan. Stir chicken pieces together, then pour cornstarch mixture over entire chicken. Chill at this point about an hour or overnight (don't cook too quickly).
For glazed chicken: Dissolve lemon juice in water in large stockpot. Place chicken in pot. Sprinkle chicken mixture with lemon zest. Bring to a boil, then reduce heat to medium-low.
While chicken is cooking, place celery, onion, celery and celery mixture into a large bowl along with the chicken. Turn chicken pieces over and cook about 2 to 3 minutes per inch of celery, onion, celery and celery mixture. Let chicken pieces cool (put aside wings for glazing).
Turn chicken pieces over in same pot. With lid of pot lined with foil or waxed paper, arrange chicken pieces. With edges of foil or parchment paper, insert celery and onion top half into pot. Using serrated knife or fork, divide chicken pieces, pressing edges to spread.
Layer celery mixture and chicken over chicken pieces. Sprinkle chicken with remaining lemon zest, parboil for 30 seconds and transfer chicken pieces to cooled pot. Pour glazed brownie mix over chicken parts and spoon sugar over celery mixture. Top with chicken strips/juices and cheese or tomato paste if desired.
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