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I have had this recipe for quite some time and had kind of forgotten about it. But, as I was perusing my recipe file, I rediscovered it. It has a great lemon flavor. The other great thing about this recipe is that you can add whatever vegetables you have on hand. This time around, I added broccoli and mushrooms. Yum!
Ingredients:
- 4 chicken breasts, cut into strips
- 4 Tbs cornstarch, divided
- ¼ cup oil
- 3 Tbs brown sugar
- 1 cup chicken broth
- 1/3 cup lemon juice
- Veggies
1 Tbs ginger
Directions:
- In a Ziploc bag combine chicken and 2 Tbs cornstarch so that chicken strips are covered. In a large skillet, heat oil. Cook chicken breasts and veggies until chicken breasts are no longer pink and juices run clear.
- In medium saucepan, place 2 Tbs cornstarch, brown sugar and ginger. Stir in ½ cup water and chicken broth. Cook over medium heat, stirring frequently until it thickens and comes to a boil. Boil for one minute. Remove from heat and stir in lemon juice. Pour sauce over chicken mixture and serve with rice.
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