Lemon-Chicken Stir-Fry

• 1 red bell pepper (about 1/2 lb.)
• 1/4 pound edible pea pods
• 2 cups precooked dried white rice
• 1 pound boned, skinned chicken breasts
• 3 cups fat-skimmed chicken broth
• 1 tablespoon minced fresh serrano or jalapeno chilies
• 1 tablespoon grated lemon peel
• 1 tablespoon cornstarch
• 2 tablespoons lemon juice
• 1/4 cup chopped green onions (including tops)

1. Rinse, stem, and seed bell pepper, then cut into 1/4-inch-wide strips.
2. Remove and discard stem ends and strings from pea pods. Rinse pods and cut in half crosswise.
3. Put rice in a wide 3- to 4-quart bowl.
4. Rinse chicken breasts and cut into 1-inch chunks.
5. In a 10- to 12-inch nonstick frying pan over high heat, bring 2 cups broth to a boil. Pour over rice, cover, and let stand until liquid is absorbed and rice is tender to bite, about 7 minutes. Fluff with a fork.
6. Meanwhile, return pan to heat. Add chicken and stir until surface is no longer pink, 1 to 2 minutes. Add bell pepper, pea pods, chilies, and lemon peel. Stir just until chicken is no longer pink in center of thickest part (cut to test), about 5 minutes.
7. Blend cornstarch and remaining broth until smooth. Stir into pan and continue stirring until mixture boils, about 1 minute. Add lemon juice.
8. Pour chicken over rice. Sprinkle with green onions.

red bell pepper, pods, white rice, chicken breasts, chicken broth, fresh serrano, cornstarch, lemon juice, green onions

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