Stir-Fry Lemon Chicken
Ingredients
Chicken
- 3/4 pound boneless chicken, cut in thin strips
- 3 tablespoons lemon juice
- 1 clove garlic, minced
Sauce
- 3/4 cup water
- 2 tablespoons Fleischmann's® Corn Starch
- 2 sachets instant chicken bouillon OR 4 teaspoons chicken bouillon liquid
- 2 tablespoons Crown® Lily White® or Golden Corn Syrup
- 1 teaspoon grated lemon rind
Vegetables
- 2 tablespoons Mazola® Corn Oil
- 3 cups broccoli, bite-size florets
- 1 red pepper, cut in narrow strips
PRODUCTS
Instructions
- In medium bowl marinate chicken in lemon juice and garlic 10 to 15 minutes.
- In a small bowl combine sauce ingredients; set aside.
- Heat large skillet or wok over medium-high. Swirl 1 tablespoon oil around pan; stir-fry chicken 2 to 3 minutes or until no longer pink. Remove from heat.
- Add remaining oil to pan; stir-fry broccoli and red pepper 2 to 3 minutes. Push ingredients to edge of pan.
- Stir sauce mixture; pour into middle of pan. Bring to a boil, stirring constantly. Add chicken; boil 1 minute to thicken.
- Serve over cooked rice.
Tip: Marinate chicken while preparing other ingredients.
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