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Categories:
chicken breast lemon juice garlic cornstarch chicken broth corn syrup lemon zest lemon juice canola oil broccoli florets red pepper
Viewed: 12 - Published at: 5 years agoIngredients
- 34 lb boneless skinless chicken breast, cut in thin strips
- 3 tablespoons lemon juice
- 1 garlic clove, minced
- 2 tablespoons cornstarch
- 34 cup chicken broth
- 2 tablespoons corn syrup
- 1 teaspoon lemon zest, grated
- 3 tablespoons lemon juice
- 2 tablespoons canola oil, divided
- 3 cups broccoli florets, bite-size
- 1 red pepper, thinly sliced
Method
- Marinate the chicken in lemon juice and garlic for 15 minutes.
- Combine the cornstarch, broth, syrup, lemon zest and second amount of juice; st aside.
- Cook chicken in skillet in half the oil until no longer pink; remove from pan and set aside.
- Add remaining oil to pan and stir-fry the broccoli and red pepper for 2 - 3 minutes.
- Stir the sauce mixture and pour it into the pan.
- Bring to a boil, stirring constantly then add the chicken.
- Boil 1 minute and serve over rice.
