Stir-Fry Lemon Chicken

Name: Stir-Fry Lemon Chicken
Ingredients: 3/4 pound boneless chicken, cut in thin strips; 3 tablespoons lemon juice; 1 clove garlic, minced; 3/4 cup water; 2 tablespoons Fleischmann's® Corn Starch; 2 sachets instant chicken bouillon OR 4 teaspoons chicken bouillon liquid; 2 tablespoons Crown® Lily White® or Golden Corn Syrup; 1 teaspoon grated lemon rind; 2 tablespoons Mazola® Corn Oil; 3 cups broccoli, bite-size florets; 1 red pepper, cut in narrow strips

Intermediate

In medium bowl marinate chicken in lemon juice and garlic 10 to 15 minutes. In a small bowl combine sauce ingredients; set aside.

Ingredients

Chicken:

3/4 pound boneless chicken, cut in thin strips
3 tablespoons lemon juice
1 clove garlic, minced

Sauce:

3/4 cup water
2 tablespoons Fleischmann's® Corn Starch
2 sachets instant chicken bouillon OR 4 teaspoons chicken bouillon liquid
2 tablespoons Crown® Lily White® or Golden Corn Syrup
1 teaspoon grated lemon rind

Vegetables:

2 tablespoons Mazola® Corn Oil
3 cups broccoli, bite-size florets
1 red pepper, cut in narrow strips

Method

In medium bowl marinate chicken in lemon juice and garlic 10 to 15 minutes.
In a small bowl combine sauce ingredients; set aside.
Heat large skillet or wok over medium-high. Swirl 1 tablespoon oil around pan; stir-fry chicken 2 to 3 minutes or until no longer pink. Remove from heat.
Add remaining oil to pan; stir-fry broccoli and red pepper 2 to 3 minutes. Push ingredients to edge of pan.
Stir sauce mixture; pour into middle of pan. Bring to a boil, stirring constantly. Add chicken; boil 1 minute to thicken.
Serve over cooked rice.