Subj : BH&G 3629
To   : All
From : Dave Drum
Date : Sat Aug 14 2021 22:32:56

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Chicken Stir-Fry
 Categories: Poultry, Vegetables, Rice, Herbs, Citrus
      Yield: 4 Servings
 
    3/4 c  Chicken broth
      3 tb Lemon juice
      1 tb Cornstarch
      1 tb Reduced-sodium soy sauce
      2 tb Vegetable oil
     16 oz Pkg stir-fry vegetables; any
           - blend
      1 lb Skinned, boned chicken; in
           - thin bite-size strips
      2 c  Hot cooked brown rice
           Soy sauce (opt)
 
  For sauce, in a small bowl stir together broth, lemon
  juice, cornstarch, and the 1 tablespoon soy sauce; set
  aside.
  
  Pour 1 tablespoon of the oil into a large skillet; heat
  skillet over medium-high heat. Add stir-fry vegetables;
  cook and stir for 5 to 7 minutes or until crisp-tender.
  Remove from skillet.
  
  Add the remaining 1 tablespoon oil to skillet; add half
  of the chicken. Cook and stir for 2 to 3 minutes or until
  chicken is no longer pink. Remove from skillet. Repeat
  with the remaining chicken (add more oil if necessary).
  Return all of the chicken to skillet; push from center of
  skillet.
  
  Stir sauce; add to center of skillet. Cook and stir until
  thickened and bubbly. Return vegetables to skillet; stir
  all ingredients together to coat with sauce. Cook and
  stir for 1 to 2 minutes more or until heated through.
  Serve with hot cooked rice. If desired, pass additional
  soy sauce.
  
  Makes: 4 servings
  
  Better Homes & Gardens | August 2017
  
  MM Format by Dave Drum - 05 August 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Vegetarians in the middle ages were called peasants.

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