Lemon Chicken Stir-Fry(4 One Cup Servings)

• 1/2 c. chicken broth
• 3 Tbsp. soy sauce
• 1 tsp. sugar
• 3 Tbsp. lemon juice
• 1 Tbsp. cornstarch
• 1 Tbsp. vegetable oil
• 1 c. diagonally sliced carrots
• 16 oz. pkg. frozen snow peas, thawed
• 1 clove garlic, minced or garlic powder
• 1 lb. boneless, skinless chicken breasts, cut in strips
• 3 green onions, chopped (optional)
• hot cooked rice

1. In a small bowl, stir together chicken broth, soy sauce, lemon juice, sugar and cornstarch; set aside.
2. Heat vegetable oil in large skillet over medium heat.
3. Add carrots and stir-fry 30 to 40 seconds.
4. Add snow peas and garlic; stir-fry an additional 30 seconds.
5. Remove vegetables from skillet with slotted spoon; set aside.
6. Add chicken strips and cook, stirring occasionally, about 4 minutes or until no longer pink.
7. Add reserved broth mixture. Bring to boil and cook until thickened.
8. Stir in green onion and reserved vegetable mixture.
9. Heat until hot.
10. Serve over rice.

chicken broth, soy sauce, sugar, lemon juice, cornstarch, vegetable oil, carrots, frozen snow peas, clove garlic, chicken breasts, green onions, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=366750 (may not work)