Lemon Garlic Chicken

2 whole chicken breasts, skinned, boned and cut into 1-inch pieces
1 tbs finely shredded fresh ginger
2 large cloves garlic, minced
1/2 tsp salt
1 large onion, cut into thin wedges
1 tbs peanut or vegetable oil
2 cups fresh or thawed frozen pea pods, halved if large
3/4 cups picante sauce
2 tsp cornstarch
1/2 tsp sugar
1/2 tsp finely shredded lemon peel
2 cups hot cooked rice
2 tbs toasted slivered almonds

Sprinkle chicken with ginger, garlic and salt; set aside. Cook onion in oil in 10 inch skillet over medium-high heat 2 minutes. Add chicken mixture; stir-fry until chicken is no longer pink. Add pea pods; cook and stir 1 minute.

Combine picante sauce, cornstarch, sugar and lemon peel; Mix well. Add to skillet; cook and stir until thickened, about 2 minutes. Spoon over rice; sprinkle with almonds. Serve with additional picante sauce.

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana