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
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.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday September 11th, 2007