| | Lemon Chicken Herb Stir Fry 1 tablespoon plus 1 1/2 teaspoons of peanut oil
2 green onions, cut into 1 inch pieces
1 large carrot, julienne cut
4 boneless, skinless chicken breasts halves, about 1 pound, cut into strips
2 cups of broccoli flowerettes
one 8 ounce can of bamboo shoots, drained
1 cup of Lawry's® Herb & Garlic Marinade with lemon juice
1 tablespoon of soy sauce
1/2 teaspoon of arrowroot
one 11 ounce can of mandarin orange segments, drained
1 tablespoon of sesame seeds
3 cups of hot cooked rice | |
In a large wok or skillet, heat oil. Add the onions and carrot and cook over medium high heat for 5 minutes. Add the chicken, broccoli and bamboo shots, stir fry 7 - 9 minutes until chicken is no longer pink in center and juices run clear when cut. In a small bowl, combine the Herb & Garlic Marinade with Lemon Juice, soy sauce and arrowroot, mix well. Add to skillet, continue cooking, stirring constantly, until sauce forms glaze. Stir in orange segments. Sprinkle with sesame seeds. Serve over hot rice. Makes 6 servings
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