Saturday, January 28, 2012

Lemon Chicken Stir Fry

Lemon Chicken Stir Fry with Snow Peas
serves 4

Can be served over rice noodles or steamed rice

Adapted recipe from article: Stir crazy for a kid-friendly meal by Meredith Deeds
Star Tribune January 26, 2012
  • noodles/rice
  • 2 TB. sesame oil
  • 1 LB. chicken tenders cut into 1-inch pieces
  • 1 small box white mushrooms
  • 2 cloves of minced garlic
  • 2 TB. Hoisin sauce
  • 2 cups snow peas
  • 1/3 cup chopped green onions
  • 1 cup diced cherry tomatoes and drained on a paper towel
  • 1-cup baby carrots sliced thinly on the diagonal
  • 1-cup chicken broth
  • 1-2 TB. dry sherry
  • 2 tsp. brown sugar
  • 2 TB. lemon juice
  • 2 tsp. cornstarch
  • 4 orange slices
  • optional cashews or almonds
  • In a bowl combine 2 TB. lemon juice and cornstarch, add sherry and brown sugar-set aside
  • To wok add sesame oil and heat on high
  • Add minced garlic, chicken and onions and cook about 5 minutes
  • Add mushrooms, 2 TB. Hoisin sauce and carrots and sauté for 2 minutes on a medium heat
  • Add lemon juice mixture, orange slices and snow peas cook on low heat till mixture thickened and chicken cooked
  • Serve over rice or noodles add almonds or cashews for topping
"In reality, the most important things happen when you don't
look for them."

by Phil Donahue  

1 comment:

  1. Love the new photos - very refreshing in the depths of a Minnesota winter.