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Stir-fry lemon chicken

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Ingredients/Components

cornstarch - 1 tsp
salt - 1/2 tsp
thyme - 1/4 tsp
lemon juice - 1/4 c
water - 1/4 c
corn oil, divided - 3 Tbsp
whole chicken breasts, boned, skinned and cut into strips - 2 item
large carrot, sliced - 1 item
zucchini, sliced about 2 c - 1 lb
sliced celery - 1 c
clove garlic, minced - 1 item
grated rind of 1 lemon

How to make stir-fry lemon chicken:

In a small bowl, stir together cornstarch, salt and thyme. Stir in lemon juice and water until smooth. Set aside.

In wok or large skillet, heat 2 tablespoons of corn oil over medium-high heat. Add chicken, one half at a time, and stir-fry for about 3 to 4 minutes or until lightly browned. Remove chicken from wok.

Add remaining 1 tablespoon of corn oil. Add carrot and stir-fry for 1 to 2 minutes. Add zucchini. Stir-fry for 1 minute. Add celery, garlic and lemon rind. Stir-fry for 1 minute. Return chicken to wok. Re-stir cornstarch mix. Stir into wok, stirring constantly. Bring to a boil over medium heat and boil for 1 minute. Makes 4 servings.

Recipe categories: Chicken, Poultry, Meat.

Rating:

4.7

Average rating: 4.7, total votes: 3

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