Chinese Takeout Lemon Chicken

By Marlene Metherel

 

1 tbsp. oil

1 lb. boneless chicken breasts cut into strips

2 cups snow peas, trimmed

1 small red pepper cut into strips

1 big (85gm) Jell-O lemon jelly powder

1 tbsp. cornstarch

1/2 cup  25% less sodium chicken broth

2 tbsps. Kraft zesty Italian dressing

2 cloves garlic minced

Prepared rice or chow mein noodles

 

 

HEAT oil in large skillet on med high heat. Add chicken, cook 4 minutes or until cooked through, stirring occasionally. Add snow peas and peppers, cook and stir for 2 minutes.

 

MIX dry jelly powder with cornstarch in small bowl.  Add broth, dressing and garlic; stir until jelly powder is dissolved.  Add to skillet. Reduce heat to medium; cook for 3 minutes or until sauce is thickened, stirring frequently.

 

SERVE over hot cooked rice, if desired. I used cooked chow mein noodles.

 

Makes four 1 cup servings.

 

Easy, quick, and tasty!