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.