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

Ingredients:

• 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

Directions:

• 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

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