Lemon Chicken with Red Peppers and Snow Peas
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Family Tested & Approved
thinly sliced sweet red bell peppers
snow peas, trimmed
onion, cut into thin strips or wedges
boneless, skinless chicken breat, cut into thin strips
chopped fresh parsley or cilantro
Prepare vegetables, set aside.
Place rice flour and salt in a medium mixing bowl, whisk to combine.
Thinly slice chicken, toss with rice flour. Set aside.
In a medium saucepan combine the chicken stock, lemon juice, sugar, sesame oil, cornstarch, 1 teaspoon vegetable oil, lemon zest and garlic.
Whisking constantly, bring sauce mixture to a boil over medium high heat.
Cook for 3 minutes or until sauce has thickened.
Remove from heat and set aside.
In a large skillet or wok heat 2 teaspoons vegetable oil over medium-high heat.
Add peppers, snow peas and onions.
Stir/toss constantly until tender/crisp, about 2-3 minutes.
Using a slotted spoon remove to a large serving bowl, set aside.
Add remaining 2 teaspoons vegetable oil.
Add coated chicken strips, stir-fry for 8 minutes or until done. (8 minutes is the longest you want to cook your chicken unless it's cut thick)
Using a slotted spoon remove chicken and place it on top of the pepper/snow pea mixture.
Pour half of the sauce over the chicken mixture-stir or toss well to combine.
Reserve the rest of the sauce to serve at the table.
Serve over hot white rice.
You can easily sub shrimp for the chicken if you prefer.