Chicken Lemon Stir-Fry

By EdieK

Ingredients

• 1 1/2 cups (375 mL) rice
• 1 tbsp (15 mL) butter
• 1 tbsp (15 mL) vegetable oil
• 1 onion, finely chopped
• 2 carrots, diagonally sliced
• 2 cloves garlic, finely chopped
• 1/2 lb (250 g) snow peas
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) pepper
• 1 lb (500 g) boneless skinless chicken breasts, cut into 1 inch (2.5 cm) cubes
• 3 tbsp (45 mL) cornstarch
• 1 1/2 cups (375 mL) milk
• 3 tbsp (45 mL) soy sauce
• 1 tbsp (15 mL) liquid honey
• 1 can 14 fl oz (398 mL) miniature corn, drained
• 2 tbsp (30 mL) lemon juice
• 1 to 2 tsp (5 to 10 mL) grated lemon rind

Details

Servings 4
Adapted from dairygoodness.ca

Preparation

Step 1

In a medium saucepan, start cooking rice according to package directions.

While rice is cooking, heat butter and oil over medium heat in large skillet. Stir-fry onion until tender. Add carrots, garlic, snow peas, salt and pepper. Stir-fry for 2 minutes. Add chicken and stir-fry until chicken is browned on all sides.

In small bowl, whisk cornstarch into milk.

Gradually add milk mixture to skillet, cook and stir until sauce comes to a boil and thickens. Stir in soy sauce, honey, miniature corn, lemon juice and grated peel.

Serve with rice.