Lemon Chicken with Red Peppers and Snow Peas

Name: Lemon Chicken with Red Peppers and Snow Peas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 tsp vegetable oil,divided; 1 1/2 c thinly sliced sweet red bell peppers; 1 1/2 c snow peas, trimmed; 1 small onion, cut into thin strips or wedges; 1 lb boneless, skinless chicken breat, cut into thin strips; 1/4 c white rice flour; 1 tsp salt; 1 c chicken stock; 4 tsp fresh lemon juice; 2 tsp sugar; 1 tsp vegetable oil; 4 tsp cornstarch; 1 tsp sesame oil; 1 tsp fresh lemon zest; 2 clove garlic, minced; 2 tsp chopped fresh parsley or cilantro

By Diana Adcock
@Anaid

I love this recipe-very light and fast. If you wish you can sub shrimp for the chicken, and I have been known to add a can of drained mandarin oranges to the mix.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

Prep:

15 Min

Cook:

20 Min

Method:

Stir-Fry

Ingredients

4 tsp

vegetable oil,divided
1 1/2 c

thinly sliced sweet red bell peppers
1 1/2 c

snow peas, trimmed
1 small

onion, cut into thin strips or wedges
1 lb

boneless, skinless chicken breat, cut into thin strips
1/4 c

white rice flour
1 tsp

salt
1 c

chicken stock
4 tsp

fresh lemon juice
2 tsp

sugar
1 tsp

vegetable oil
4 tsp

cornstarch
1 tsp

sesame oil
1 tsp

fresh lemon zest
2 clove

garlic, minced
2 tsp

chopped fresh parsley or cilantro
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How to Make Lemon Chicken with Red Peppers and Snow Peas

Step-by-Step

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.
Quickly reheat sauce.
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.