Lemon Chicken Stir Fry
Lemon Sauce:
1/2 cup chicken stock
juice and zest of one lemon
1 tablespoon cornstarch
2 teaspoons dry sherry or white wine
2 teaspoons light soy sauce
1 tablespoon sugar
1 teaspoon chili sauce
Combine all ingredients and set aside.
Chicken and Vegetables:
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into strips
2 cloves garlic, crushed
4 cups cut up fresh vegetables, such as green onions, fresh mushrooms, carrots, red pepper, broccoli florets, snow peas and celery
Heat oil in wok or frying pan over medium heat. Cook and stir chicken and garlic until chicken is no longer pink, about 10 minutes. Remove from pan; keep warm.
Add vegetables. Cook and stir about 3 minutes or until heated through.
Return chicken to pan; add Lemon Sauce until sauce is thickened and bubbling. Serve over brown or white rice.
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