Lemon Chicken Stir Fry

Chicken breast strips, celery, carrot, pea pods, red bell pepper, and green onions in a honey lemon sauce.

Ingredients -

2 tablespoons Cornstarch
2 teaspoons Chicken Flavor Instant Bouillon
1 cup Water
1 teaspoon grated Fresh Lemon Zest
3 tablespoons Lemon Juice
1 tablespoon Sugar or Honey

Stir Fry:
1 cup diagonally sliced Carrots
1 cup diagonally sliced Celery
2 tablespoons Water
1 cup Fresh Pea Pods
1 Red Bell Pepper, cut into thin strips
1 pound Boneless, Skinless, Chicken Breasts, cut into thin strips
3 cups Hot Cooked Brown Rice
6 Green Onions, cut diagonally into 1-1/2 inch pieces

Preparation:

1. Combine water, lemon zest, lemon juice, honey, cornstarch and bouillon in a small bowl. Whisk to mix thoroughly. Set aside.

2. Heat 1-teaspoon peanut oil in wok over medium high heat.

3. Add carrots and celery. Stir-fry 1 minute.

4. Add 2 tablespoons water, cover, and steam 2 to 3 minutes.

5. Add peas, bell pepper and green onions. Stir-fry 2 minutes, or until vegetables are crisp-tender.

6. Remove vegetables from wok. Wipe wok clean.

7. Heat 2 tablespoons peanut oil in wok over medium high heat.

8. Add chicken to wok. Stir-fry chicken for 5 minutes or until chicken is no longer pink and lightly browned.

9. Add vegetables back to wok.

10. Add lemon sauce. Stir-fry until sauce thickens.

11. Serve hot over rice.

Chicken Stir Fry Tip -

Lemon Zest

The yellow colored exterior of the lemon is the zest. You can remove it from the lemon with a zester or a kitchen grater. Lemon zest comes in a bottled spice form, but do not substitute dried for fresh in this recipe. as the lemon flavor is the key to the dish.

Chicken Stir Fry Tip -

Fresh Pea Pods

Also known as Chinese pea pods or snow peas, fresh pea pods can be found in the produce section of your supermarket.

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