Lemon Chicken Stir-Fry

Lemon Chicken Stir-Fry

from Betty Crocker

This stir-fry recipe is a family favorite. It is so easy and not to mention healthy.  They used angel hair pasta in this photo, and you can really use what you prefer.  I personally like the bow tie

8 oz uncooked bow tie pasta

1 T vegetable oil

1 lbs boneless, skinless chicken breasts or tenders, cut into 1-inch pieces

1 medium onion, cut into 8 wedges

1-1/2 cups chicken broth

1 T chopped fresh or 1t dried thyme leaves

1 t grated lemon peel

4 t cornstarch

1 -1/2 t lemon pepper

1 c each or of desired vegetable items : small julienned carrots, broccoli flowerets, yellow squash, red pepper, asparagus, frozen peas. You could even use cherry tomatoes, sugar snap peas, etc

1 - cut chicken into pieces, place into plastic bag and marinate in Italian dressing for at least 1 hour.

2 - cook and drain pasta as directed on package

3 - while pasta is cooking, heat oil in quart size skillet over medium-high. Add chicken and onion; stir-fry 5 to 6 minutes or until chicken is brown.

4 - add desired vegetables to chicken mixture. Cook over medium-high heat 4-5 minutes, stirring frequently, until veges are crisp-tender.

5 - decrease temperature and mix pasta with chicken/vege mixture

6 - stir together broth, thyme, lemon peel, cornstarch and lemon pepper in a small bowl; stir into chicken mixture. cook 1 to 2 minutes or until sauce is thickened and vegetables are coated.