- 4
- 35 mins
Ingredients
- 1 ea. Red Bell Pepper
- 1 tsp Minced Garlic
- 1/4 lbs Edible Pea Pods
- 2 cups Cooked White Rice
- 1 lbs Chicken
- 3 cups Fat-Skimmed Chicken Broth
- Serrano & Jalapeno Chilies
- 1 Tbs Grated Lemon Peel
- 1 Tbs CornStarch
- 2 Tbs Lemon Juice
- 2 Tbs Chopped Green Onions, including Tops
Preparation
Step 1
1.) Seed & Slice Bell Pepper into Strips.
2.) Remove Stems & Strings from Pea Pods. Rinse & cut in 1/2 crosswise.
3.) Put rice in a wide 3 to 4 Quart bowl.
4.) Cut Chicken into 1" chunks.
5.) In a 10 to 12" pan over High heat, bring 2 cups of broth to a boil. Pour over rice, cover & let stand until liquid is absorbed & rice is tender to bite. ~ 7 minutes. Fluff w/ fork.
6.) Return pan to heat. Add Chicken & stir until no longer pink, ~ 1 to 2 minutes. Add Bell Pepper, Pea Pods, Chilis, & Lemon Peel. Stir just until chicken is not longer pink in the middle, ~ 5 minutes.
7.) Blend CornStarch & remaining broth until smooth. Stir into pan & continue stirring until mixture boils, about 1 minute. Add Lemon Juice.
8.) Pour chicken over rice. Sprinkle w/ Green Onions.