MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lemon Chicken Stir-Fry
Categories: Poultry, Vegetables, Rice, Herbs, Citrus
Yield: 4 Servings
3/4 c Chicken broth
3 tb Lemon juice
1 tb Cornstarch
1 tb Reduced-sodium soy sauce
2 tb Vegetable oil
16 oz Pkg stir-fry vegetables; any
- blend
1 lb Skinned, boned chicken; in
- thin bite-size strips
2 c Hot cooked brown rice
Soy sauce (opt)
For sauce, in a small bowl stir together broth, lemon
juice, cornstarch, and the 1 tablespoon soy sauce; set
aside.
Pour 1 tablespoon of the oil into a large skillet; heat
skillet over medium-high heat. Add stir-fry vegetables;
cook and stir for 5 to 7 minutes or until crisp-tender.
Remove from skillet.
Add the remaining 1 tablespoon oil to skillet; add half
of the chicken. Cook and stir for 2 to 3 minutes or until
chicken is no longer pink. Remove from skillet. Repeat
with the remaining chicken (add more oil if necessary).
Return all of the chicken to skillet; push from center of
skillet.
Stir sauce; add to center of skillet. Cook and stir until
thickened and bubbly. Return vegetables to skillet; stir
all ingredients together to coat with sauce. Cook and
stir for 1 to 2 minutes more or until heated through.
Serve with hot cooked rice. If desired, pass additional
soy sauce.
Makes: 4 servings
Better Homes & Gardens | August 2017
MM Format by Dave Drum - 05 August 2017
Uncle Dirty Dave's Archives
MMMMM
... Vegetarians in the middle ages were called peasants.
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