Lemon-Chicken Stir-Fry

Photo: flickr user avlxyz

Ingredients

1 red bell pepper - (abt 1/2 lb)

pound edible pea pods

2 cups precooked dried white rice

1 pound boned skinned chicken breasts

3 cups fat-skimmed chicken broth

1 tablespoon minced fresh serrano or

jalapeno chilies

1 tablespoon grated lemon peel

1 tablespoon cornstarch

2 tablespoons lemon juice

cup chopped green onions including tops

Preparation

Rinse, stem, and seed bell pepper, then cut into 1/4-inch-wide strips.

Remove and discard stem ends and strings from pea pods. Rinse pods and cut in half crosswise.

Put rice in a wide 3- to 4-quart bowl.

Rinse chicken breasts and cut into 1-inch chunks.

In a 10- to 12-inch nonstick frying pan over high heat, bring 2 cups broth to a boil. Pour over rice, cover, and let stand until liquid is absorbed and rice is tender to bite, about 7 minutes. Fluff with a fork.

Meanwhile, return pan to heat. Add chicken and stir until surface is no longer pink, 1 to 2 minutes. Add bell pepper, pea pods, chilies, and lemon peel. Stir just until chicken is no longer pink in center of thickest part (cut to test), about 5 minutes.

Blend cornstarch and remaining broth until smooth. Stir into pan and continue stirring until mixture boils, about 1 minute. Add lemon juice.

Pour chicken over rice. Sprinkle with green onions.

This recipe yields 4 servings.