Recipe: Lemon Chicken with Vegetables

LEMON CHICKEN WITH VEGETABLES

2 1/2 teaspoons sugar
2 teaspoons cornstarch
1/2 cup chicken broth
2 tablespoons lemon juice
4 teaspoons soy sauce
1/2 teaspoon lemon peel, grated
2 boned and skinned chicken breasts, cut strips
1/8 teaspoon pepper
3 tablespoons oil
1 cup zucchini, sliced
1 cup yellow summer squash, sliced
3 green onions, cut 1/2-inch thick
1/2 red bell pepper, cut strips
4 1/2 ounces mushrooms, sliced, drained
5 ounces Chinese egg noodles or vermicelli, cooked (for serving)

In small bowl, combine sugar and cornstarch. Add chicken broth, lemon juice, soy sauce and lemon peel. Blend well. Set aside.

Sprinkle chicken with pepper. Heat skillet over medium-high heat until hot. Add oil. Heat until it ripples. Add chicken. Stir-fry 3 to 4 minutes or until chicken is no longer pink. Remove chicken. Keep warm.

In same skillet, add zucchini, yellow squash, green onions and red pepper. Stir-fry 2 to 3 minutes or until crisp-tender.

Add lemon juice mixture and mushrooms. Stir fry 1 minute or until thickened.

Return chicken to skillet. Stir to blend ingredients.

Serve over hot cooked Chinese noodles or vermicelli.

Servings: 4
Source: A Pillsbury Classic Cookbook