Ingredients:
2 teaspoons vegetable oil
1 1/2 cups thinly sliced red peppers ( , or a combo of red, orange and yellow)
1 1/2 cups snow peas
1 small onions, cut into thin lengths
1 lb boneless skinless chicken breasts
1/4 cup flour
1 teaspoon salt
2 teaspoons vegetable oil ( yes, again)
1 cup chicken stock
4 teaspoons lemon juice
2 teaspoons sugar
1 teaspoon vegetable oil
4 teaspoons cornstarch
1 teaspoon sesame oil
1 teaspoon lemons, rind of, grated
2 cloves garlic, minced
2 teaspoons chopped parsley or 2 teaspoons chopped cilantro
Directions:
In a large skillet heat 1 t.
of oil over medium heat and saute peppers, peas and onions until just tender/crisp-3 min-remove and place on bottom of serving dish.
Cut chicken into thick strips and dust with flour/salt.
Add 3 t’s of oil into skillet and cook chicken until done-around 8 min- Meanwhile in a saucepan combine stock, lemon juice, sugar, oil, cornstarch, sesame oil, zest and garlic-cook over medium high heat for 3 minutes or until thickened.
Place chicken on pepper/snowpea mixture and pour a little sauce over it.
Reserve the rest for the table.
Serve with hot rice and vegetable spring rolls.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.