1 lb. boneless chicken breast in strips
3 Tbsp. oil
1 med. onion, sliced lengthwise
1 c. thinly sliced carrots
1 c. diagonally sliced celery
13 oz. chicken broth
4 tsp. corn starch
1/2 tsp. salt
1/2 tsp. grated lemon peel
dash pepper
3 kiwifruit, pared and sliced
Cooked rice
Directions:
Saute chicken in 1 Tbsp. oil, until cooked. Remove from skillet.
Saute vegetables in remainder of oil until tender, but still crisp. Return chicken to skillet.
Combine broth, cornstarch and seasonings. Add to pan. Cook, stirring until thickened. Gently stir in kiwifruit. Serve over rice.
4 servings
Submitted by Gretchen Grant Contributed on: and modified on Tuesday February 28th, 2006
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