Lemon Chicken Stir Fry
|Vegetable broth/Water||1⁄2 Cup (8 tbs)|
|Lemon juice||4 Tablespoon|
|Apple juice/Dry sherry||2 Teaspoon|
|Soy sauce||2 Teaspoon|
|Chili sauce||1 Teaspoon|
|Chicken flavored bouillon cube||1|
|Oil||1 Tablespoon, divided|
|Boneless skinless chicken breasts||8 Ounce, cut into strips (2 Pieces)|
|Garlic||2 Clove (10 gm), crushed|
|Onion||1 , thinly sliced|
|Carrot||1 , thinly sliced|
|Celery||1⁄2 Cup (8 tbs), thinly sliced|
|Zucchini||1⁄2 Cup (8 tbs), sliced|
|Sliced pepper||1⁄4 Cup (4 tbs), sliced (Green Or Red)|
|Equal||2 Tablespoon (Spoonful)|
For lemon sauce, blend vegetable broth, lemon juice, cornstarch, apple juice, soy sauce, chili sauce and chicken-flavored bouillon cube in small bowl until smooth. Set aside.
Heat half of oil in wok or heavy frying pan.
Cook and stir chicken and garlic until lightly browned.
Add remaining oil to pan.
Saute vegetables about 3 minutes until heated through.
Return chicken to pan; add lemon sauce and cook until sauce is slightly thickened and bubbling. Stir in Equal cook and stir until sauce boils and thickens.