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.

Variations and Recipe Ideas:

Cooking Tip

Lemon Zest

The yellow colored exterior of the lemon is the zest. You can remove it from the lmeon 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.

Cooking 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.