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Recipe: Lemon-Chicken Stir-Fry (using Minute Rice)

Main Dishes - Chicken, Poultry
LEMON-CHICKEN STIR-FRY

1 red bell pepper (about 1/2 lb)
1/4 pound edible pea pods
2 cups Minute Rice or instant rice, uncooked
1 pound boneless, skinless chicken breasts
3 cups fat-skimmed chicken broth, divided use
1 tablespoon minced fresh Serrano or jalapeno chilies
1 tablespoon grated lemon peel
1 tablespoon cornstarch
2 tablespoons lemon juice
1/4 cup chopped green onions, including tops (for garnish)

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 1 cup 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.

Servings: 4
Source: Sunset Magazine, January 1999
MsgID: 37897
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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