Wednesday, December 06, 2006

Lemon Chicken Stir-Fry

From Betty Crocker Garden Fresh Meals September 2003

8oz uncooked capellini (angel hair) pasta
1 Tbsp vegetable oil
1 pound boneless, skinless chicken tenders, cut into 1" pieces
1 medium onion, cut into 8 wedges
2 C small broccoli flowerets
1/2 C sugar snap peas
1 C chicken broth
1 Tbsp chopped fresh or 1 tsp dried thyme leaves
1 tsp grated lemon peel
4 tsp cornstarch
1 1/2 tsp lemon pepper
1 C cherry or grape tomatoes, cut in half

Cook and drain pasta as directed on package.
While pasta is cooking, heat oil in 12" skillet over medium-high heat. Add chicken and onion; stir-fry 5-6 minutes or until chicken is brown.
Add broccoli and peas to chicken mixture. Cook over medium-high heat 4-5 minutes, stirring frequently, until vegetables are crisp-tender.
Stir together broth, thyme, lemon peel, cornstarch and lemon pepper in a small bowl; stir into chicken mixture. Cook over medium-high heat 1-2 minutes or until sauce is thickened and vegetables are coated.
Stir in tomatoes; cook until thoroughly heated.

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