Lemon Chicken Stir Fry Recipe
Ingredients
| Boneless chicken breast | 1 1/2 Pound, skinned | |
| 1/4 cup boiling wafer | ||
| Light soy sauce | 2 Tablespoon | |
| 1 teaspoon grated lemon rind | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| 1/4 teaspoon chicken-flavored bouillon granules | ||
| Sugar | 1 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Vegetable cooking spray | ||
| Vegetable oil | 1 Teaspoon | |
| Carrots | 3 Medium, cut into strips | |
| 4 green onions, cut into 2-inch pieces | ||
| 1 medium-size green pepper, seeded and cut into strips | ||
| 1 medium-size red pepper, seeded and cut into strips | ||
| Hot cooked rice | 3 Cup (16 tbs), parboiled | |
Directions
Trim excess fat from chicken, cut chicken into 1-inch pieces, and place in a shallow container.
Combine next 5 ingredients, stirring to dissolve bouillon granules; pour over chicken, Turning to coat well.
Cover and refrigerate 30 minutes.
Drain chicken, reserving marinade.
Combine marinade with sugar and cornstarch, stirring until smooth.
Set aside.
Coat a wok or skillet with cooking spray; add oil.
Allow to heat at medium-high (325°) for 2 minutes.
Add carrots, onion, and peppers, stir-fry 3 minutes.
Remove vegetables from wok.
Add chicken to wok; stir-fry 5 minutes.
Add marinade and vegetables; cook at medium-high (325°), stirring constantly, until thickened.
Serve over rice.
Combine next 5 ingredients, stirring to dissolve bouillon granules; pour over chicken, Turning to coat well.
Cover and refrigerate 30 minutes.
Drain chicken, reserving marinade.
Combine marinade with sugar and cornstarch, stirring until smooth.
Set aside.
Coat a wok or skillet with cooking spray; add oil.
Allow to heat at medium-high (325°) for 2 minutes.
Add carrots, onion, and peppers, stir-fry 3 minutes.
Remove vegetables from wok.
Add chicken to wok; stir-fry 5 minutes.
Add marinade and vegetables; cook at medium-high (325°), stirring constantly, until thickened.
Serve over rice.
Chef
