Crunch for Lunch Chicken Stir-Fry

• 2 cups snow peas
• 1 14 lbs boneless skinless chicken breasts
• 2 teaspoons ground coriander
• 4 tablespoons canola oil
• 1 cup chicken broth
• 3 teaspoons freshly squeezed lemon juice
• salt & freshly ground black pepper
• 12 cup chopped scallion
• 2 teaspoons grated lemons, rind of
• cooked buckwheat noodle

1. Snip tips off snow peas.
2. Wash them and set aside.
3. Cut chicken into 1/4-inch wide strips, each about 3-inches long.
4. Toss chicken with coriander in a small bowl.
5. In a nonstick wok or heavy skillet, heat half the oil over medium-high heat.
6. Add half the chicken and stir-fry just until cooked, about 2 minutes.
7. Use a slotted spoon to remove chicken to a plate.
8. Heat remaining oil and stir-fry the rest of the chicken until it is cooked.
9. Remove to a plate, using slotted spoon.
10. Add the snow peas and broth to wok and cook for 3 to 4 minutes, stirring occasionally, until snow peas are soft.
11. Return cooked chicken to the wok.
12. Stir in lemon juice.
13. Season to taste with salt and pepper.
14. Stir in scallions and lemon peel.
15. Stir gently to combine.
16. Serve hot over cooked buckwheat noodles.

snow peas, chicken breasts, ground coriander, canola oil, chicken broth, freshly squeezed lemon juice, salt, scallion, grated lemons, cooked buckwheat noodle

Taken from www.food.com/recipe/crunch-for-lunch-chicken-stir-fry-65316 (may not work)