Saturday, June 18, 2011

Chinese Lemon Chicken

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
2 cups of frozen sugar snap peas
1 pkg. (4-serving size) Lemon Jello
1 Tbsp. cornstarch
1/2 cup chicken broth
2 Tbsp. Zesty Italian Dressing
2 cloves garlic, minced
Zest of one lemon
2 Tbsp of lemon juice, or the juice of one lemon
Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. or until cooked through, stirring occasionally. Add peas; cook and stir 2 min.
Mix dry gelatin mix and cornstarch in small bowl. Add broth, dressing, garlic, lemon juice and zest; stir until gelatin is dissolved. Add to skillet. Reduce heat to medium; cook 3 min. or until sauce is thickened, stirring frequently.
Serve over hot cooked rice.

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