Recipe by Dib's
Love it! Very fresh tasting and light.
Top Review by Shae
What a delightful dish! The only thing I did different was add some quartered fresh button mushrooms...otherwise it was all yours. I served it over jasmine rice. Very easy to prepare, looked fantastic, and tasted even better!! I agree that it is very light and fresh tasting. Would make for a really nice dinner on the patio on a warm summer night. Thanks for this great recipe :)
- 2 teaspoons vegetable oil
- 1 1⁄2 cups thinly sliced red peppers (, or a combo of red, orange and yellow)
- 1 1⁄2 cups snow peas
- 1 small onion, cut into thin lengths
- 1 lb boneless skinless chicken breast
- 1⁄4 cup flour
- 1 teaspoon salt
- 2 teaspoons vegetable oil (yes, again)
- 1 cup chicken stock
- 4 teaspoons lemon juice
- 2 teaspoons sugar
- 1 teaspoon vegetable oil
- 4 teaspoons cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon lemon, rind of, grated
- 2 cloves garlic, minced
- 2 teaspoons chopped parsley or 2 teaspoons chopped cilantro
Directions See How It's Made
- In a large skillet heat 1 t.
- of oil over medium heat and saute peppers, peas and onions until just tender/crisp-3 min-remove and place on bottom of serving dish.
- Cut chicken into thick strips and dust with flour/salt.
- Add 3 t's of oil into skillet and cook chicken until done-around 8 min- Meanwhile in a saucepan combine stock, lemon juice, sugar, oil, cornstarch, sesame oil, zest and garlic-cook over medium high heat for 3 minutes or until thickened.
- Place chicken on pepper/snowpea mixture and pour a little sauce over it.
- Reserve the rest for the table.
- Serve with hot rice and vegetable spring rolls.