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Lemon Chicken Stir-Fry Recipe

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This recipe for Lemon Chicken Stir-Fry, by , is from Preserving The Elders Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Joyce
Added: Saturday, June 27, 2009


1 1/2 lb. boneless chicken breasts
1/4 c. boiling water
2 tbs. light soy sauce
1 tsp. grated lemon rind
1/4 c. lemon juice
1/4 tsp. chicken flavored bouillon granules
1 tbs. sugar
1 tbs. cornstarch
vegetable cooking spray or cooking oil
1 tsp. vegetable oil
3 medium carrots, pealed and cut into julienne strips
4 green onions, cut into 2 inch pieces
1 medium green pepper, seeded and cut into strips
1 medium red pepper, seeded and cut into strips

Trim excess fat from chicken, cut into 1 inch pieces and place in shallow container. Combine next 5 ingredients, stirring to dissolve bouillon, pour over chicken. Cover and refrigerate 30 minutes.

Drain chicken, reserving marinade. Combine marinade with sugar and cornstarch, stirring until smooth. Set aside.

Coat a wok or skillet with cooking spray or oil. Add carrots, onion and peppers, stir-fry 3 minutes. Remove vegetables from wok.

Add chicken to wok, stir-fry 5 minutes or until cooked. Add marinade and vegetables, cook on medium heat, stirring constantly until thickened. Serve over rice.

Number Of Servings:
Number Of Servings:




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