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Ingredients: Metric Units
1 lb. chicken breast
2 c. broccoli
1 c. snow peas
1/2 c. red pepper
3 Tbsp. lemon juice (juice of 1 lemon)
1 Tbsp. cornstarch
2 tsp. ground ginger
1-2 Tbsp. oil
2 cloves garlic
Directions:
This lemony chicken comes out super tender and cooks quickly. But leave time for the marinade.

Slice the chicken breast into thin slices, then make the thin slices into bite-sized pieces. This is easiest to accomplish when the chicken is semi-frozen. (Perfect for those days when you don't quite plan ahead: just half-defrost it in the microwave.)

Place the chicken pieces in a bowl. Toss with cornstarch, lemon juice, and ginger. Let stand 2 hours (or overnight) (or while you prepare the vegetables).

While the chicken is marinating, cut broccoli into bite-sized florets. Remove tough string from snow peas if necessary. Chop red pepper.

Place the oil in a large skillet or wok over medium-high heat. Add garlic and sauté briefly. Add chicken. Stir fry until nearly done through, then add vegetables. Vegetables are done when their color pops and they are crisp-tender.

Serve over rice or with spaghetti for a fun change of pace.
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Contributed on: and modified on Tuesday September 11th, 2007