LEMON CHICKEN WITH RED PEPPERS AND SNOW PEAS
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.
Provided by Diana Adcock
Categories Chicken
Time 35m
Number Of Ingredients 16
Steps:
- 1. Prepare vegetables, set aside.
- 2. Place rice flour and salt in a medium mixing bowl, whisk to combine.
- 3. Thinly slice chicken, toss with rice flour. Set aside.
- 4. In a medium saucepan combine the chicken stock, lemon juice, sugar, sesame oil, cornstarch, 1 teaspoon vegetable oil, lemon zest and garlic.
- 5. Whisking constantly, bring sauce mixture to a boil over medium high heat.
- 6. Cook for 3 minutes or until sauce has thickened.
- 7. Remove from heat and set aside.
- 8. In a large skillet or wok heat 2 teaspoons vegetable oil over medium-high heat.
- 9. Add peppers, snow peas and onions.
- 10. Stir/toss constantly until tender/crisp, about 2-3 minutes.
- 11. Using a slotted spoon remove to a large serving bowl, set aside.
- 12. Add remaining 2 teaspoons vegetable oil.
- 13. 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)
- 14. Using a slotted spoon remove chicken and place it on top of the pepper/snow pea mixture.
- 15. Quickly reheat sauce.
- 16. Pour half of the sauce over the chicken mixture-stir or toss well to combine.
- 17. Reserve the rest of the sauce to serve at the table.
- 18. Serve over hot white rice.
- 19. You can easily sub shrimp for the chicken if you prefer.
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