Bright 'N' Zippy Chicken Stir Fry Recipe

• 1 lb skinless boneless chicken breasts cut in 2-inch fingers
• 3/4 c. low sodium chicken broth heated
• 2 x carrots peeled, cut in 1-inch matchsticks
• 1 tsp grated lemon peel
• 1 x leek sliced thin
• 1 1/2 Tbsp. lemon juice
• 2 c. sugar snap peas
• 1 Tbsp. light butter-flavored margarine
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 ounce prunes coarsely minced

1. In medium bowl, place chicken; sprinkle with lemon peel, lemon juice, salt and pepper, stirring to coat well.
2. In another bowl, place prunes; add in chicken broth and let sit about 15 min, stirring occasionally.
3. Spray large frypan with vegetable cooking spray and heat over medium high temperature.
4. Add in chicken and cook, stirring, about 4 min.
5. Add in carrots, then leek; cook about 1 minute more.
6. Add in sugar snap peas and margarine and continue to stir-fry till chicken is fork-tender and peas are tender crisp, about 3 min.
7. Stir in prunes and broth, separating pcs of prunes.
8. Cook about 1 minute more or possibly till warm through.
9. Serve with saffron rice, if you like.
10. NOTES : I'm thinking Lemon or possibly orange zested prunes
11. I used orange instead of lemon, served with linguine.
12. We added two cloves chopped garlic and some cilantro.
13. A little dry but good.
14. And the house smells wonderful now - of oranges.
15. PatH

chicken breasts, chicken broth, carrots, lemon peel, thin, lemon juice, sugar snap peas, light butter, salt, pepper

Taken from cookeatshare.com/recipes/bright-n-zippy-chicken-stir-fry-92288 (may not work)