Lemon-Chicken Stir Fry

• 8 ounces uncooked angel hair pasta
• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken tenders, cut into 1 inch pieces
• 1 medium onion, cut into 8 wedges
• 2 cups broccoli florets
• 1/2 cup sugar snap pea
• 1 cup chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon grated lemon, rind of
• 4 teaspoons cornstarch
• 1 1/2 teaspoons lemon pepper
• 1 cup cherry tomatoes or 1 cup grape tomatoes, cut in half
• salt

1. Prepare pasta according to package directions, drain and set aside.
2. In a large skillet, heat oil over medium-high heat.
3. Add the chicken and onion; stir-fry for 5-6 minutes or until chicken is no longer pink.
4. Add in the broccoli and peas; stir-fry 4-5 minutes or until crisp-tender.
5. In a small bowl, mix together the broth, thyme, lemon peel, cornstarch, and lemon pepper.
6. Pour into chicken mixture; cook 1-2 mintues or until sauce is thickened and veggies are cooked.
7. Stir in tomatoes; cook until just heated; season with salt if needed.
8. Serve chicken mixture over angel hair pasta.

angel hair pasta, vegetable oil, chicken tenders, onion, broccoli florets, sugar snap pea, chicken broth, thyme, grated lemon, cornstarch, lemon pepper, cherry tomatoes, salt

Taken from www.food.com/recipe/lemon-chicken-stir-fry-72750 (may not work)