Lemon Chicken Stir Fry Recipe
Ingredients
1 1/2 pounds boneless chicken breast halves, skinned
1/4 cup boiling wafer
2 tablespoons light soy sauce
1 teaspoon grated lemon rind
1/4 cup lemon juice
1/4 teaspoon chicken-flavored bouillon granules
1 tablespoon sugar
1 tablespoon cornstarch
Vegetable cooking spray
1 teaspoon vegetable oil
3 medium carrots, scraped and cut into julienne 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
3 cups hot cooked parboiled rice (cooked without salt or fat)
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.
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