Ingredients Jump to Instructions ↓

  1. 2 teaspoons cornstarch

  2. 1/4 teaspoon plus 1/8 teaspoon ground ginger, divided

  3. 4 teaspoons soy sauce

  4. 1 tablespoon sherry or chicken broth

  5. 1 tablespoon lemon juice

  6. 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips

  7. 1-1/2 teaspoons grated lemon peel

  8. 6 tablespoons vegetable oil, divided

  9. 1-1/4 cups uncooked long grain rice

  10. 2-1/2 cups chicken broth

  11. 1/4 teaspoon salt

  12. 1/8 teaspoon pepper

  13. 1 medium sweet red pepper, cut into 1/4-inch strips

  14. 1 medium green pepper, cut into 1/4-inch strips

  15. 2 green onions, sliced

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the cornstarch and 1/4 teaspoon ginger. Stir in the soy sauce, sherry or broth and lemon juice until smooth. Add the chicken and lemon peel; toss to coat. Refrigerate for 30 minutes. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add the rice; cook and stir for 5 minutes or until rice begins to brown. Add the broth, salt, pepper and remaining ginger. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until rice is tender. In a large skillet or wok, stir-fry peppers in 2 tablespoons oil until crisp-tender. Remove from the skillet and keep warm. In the same pan, cook chicken mixture in remaining oil until chicken juices run clear. Stir in peppers and onions. Serve with rice. Yield: 4 servings.


Send feedback