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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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The garlic and lemon-pepper really come through in this quick stir-fry. Serve the colorful combination on a bed of rice or over chow mein noodles for fun crunch. For dessert pour cream over sliced fresh peaches or serve easy fudge brownies. Ingredients:
1 tablespoon cornstarch |
1/2 cup chicken broth, divided |
1 garlic clove, minced |
1/2 teaspoon lemon-pepper seasoning |
1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips |
1 tablespoon canola oil |
1 medium sweet red pepper, julienned |
green onions or minced chives |
Directions:
1. In a small resealable plastic bag, combine the cornstarch, 1/4 cup of broth, garlic and lemon-pepper; add chicken. Seal bag and turn to coat.
2. Heat oil in a nonstick skillet over medium-high heat. Add the chicken mixture and remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add red pepper strips; cook and stir for 6-8 minutes or until chicken is no longer pink. Garnish with onions or chives. Yield: 2 servings.
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