Tuesday, April 17, 2012

Light and Lemony Chicken

  3 cups hot cooked rice

  2/3 cup fat free chicken broth
  1 t. lite soy sauce
  1 t. grated lemon peel
  1/4 cup lemon juice
  1 T. sugar
  1 T. cornstarch
  Dash pepper

  4 boneless, skinless chicken breast halves, cut into bite-sized strips
  8 green onions, cut into 1-inch pieces
  1 lb. fresh asparagus spears, trimmed, cut into 1-inch pieces (3 cups)
  2 cups frozen baby cut carrots

1. While rice is cooking in a small bowl, combine all sauce ingredients; mix well. Set aside.
2. Spray large nonstick skillet or wok with nonstick cooking spray. Heat over high heat until hot. Add chicken and onions; cook and stir until chicken is lightly browned and no longer pink.  Remove skillet from heat; place chicken and onions on a plate.
3. Spray skillet again with cooking spray. Heat over high heat about 1 minute. Add asparagus and carrots; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.
4. Return chicken and onions to skillet. Stir sauce well; pour over chicken and vegetables. Cook and stir just until sauce thickens.  Serve over rice.

Yield: 4 servings.

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