Chinese Takeout Lemon Chicken
Submitted by Marlene Metherel
Easy, quick, and tasty!
Makes four 1 cup servings.
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.