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
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.