Lemon-Chicken Stir-Fry
By: Anonymous
Published: Friday, February 12, 2010 - 5:32pm

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

1 Rinse, stem, and seed bell pepper, then cut into 1/4-inch-wide strips. 2 Remove and discard stem ends and strings from pea pods. Rinse pods and cut in half crosswise. 3 Put rice in a wide 3- to 4-quart bowl. 4 Rinse chicken breasts and cut into 1-inch chunks. 5 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. 6 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. 7 Blend cornstarch and remaining broth until smooth. Stir into pan and continue stirring until mixture boils, about 1 minute. Add lemon juice. 8 Pour chicken over rice. Sprinkle with green onions. 9 This recipe yields 4 servings.