Chicken Lemon Stir Fry

By Doogie

Ingredients

• 1/2 cups converted rice
• 1 tbsp butter
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 carrots, sliced
• 2 cloves garlic, minced
• 1/2 lb snow peas
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 lb skinless, boneless chicken breast, cut into 1" cubes
• 3 tbsp cornstarch
• 1 1/2 cups milk
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 can (14 oz) miniature corn, drained
• 2 tbsp lemon juice
• 1 - 2 tsp lemon peel, grated

Details

Servings 4

Preparation

Step 1

Cook rice according to directions. While rice is cooking, heat butter over medium heat in large skillet. Stir-fry onion until tender. Add carrots, garlic, snow peas, salt & pepper. Stir-fry for 2 minutes. Add chicken and stir-fry until chicken is browned.

In small bowl, whisk cornstarch into milk. Gradually add milk mixture into skillet, cook and stir until sauce comes to a boil and thickens. Stir in honey, soy sauce, corn, lemon juice and peel. Serve over rice.