Yields Makes 4 servings

How to Make It

Step 1
1

Rinse, stem, and seed bell pepper, then cut into 1/4-inch-wide strips.

Step 2
2

Remove and discard stem ends and strings from pea pods. Rinse pods and cut in half crosswise.

Step 3
3

Put rice in a wide 3- to 4-quart bowl.

Step 4
4

Rinse chicken breasts and cut into 1-inch chunks.

Step 5
5

In a 10- to 12-inch nonstick frying pan over high heat, bring 2 cups broth to a boil. Pour over rice, cover, and let stand until liquid is absorbed and rice is tender to bite, about 7 minutes. Fluff with a fork.

Step 6
6

Meanwhile, return pan to heat. Add chicken and stir until surface is no longer pink, 1 to 2 minutes. Add bell pepper, pea pods, chilies, and lemon peel. Stir just until chicken is no longer pink in center of thickest part (cut to test), about 5 minutes.

Step 7
7

Blend cornstarch and remaining broth until smooth. Stir into pan and continue stirring until mixture boils, about 1 minute. Add lemon juice.

Step 8
8

Pour chicken over rice. Sprinkle with green onions.

Ingredients

 1 red bell pepper (about 1/2 lb.)
 1/4 pound edible pea pods
 2 cups precooked dried white rice
 1 pound boned, skinned chicken breasts
 3 cups fat-skimmed chicken broth
 1 tablespoon minced fresh serrano or jalapeño chilies
 1 tablespoon grated lemon peel
 1 tablespoon cornstarch
 2 tablespoons lemon juice
 1/4 cup chopped green onions (including tops)

Directions

Step 1
1

Rinse, stem, and seed bell pepper, then cut into 1/4-inch-wide strips.

Step 2
2

Remove and discard stem ends and strings from pea pods. Rinse pods and cut in half crosswise.

Step 3
3

Put rice in a wide 3- to 4-quart bowl.

Step 4
4

Rinse chicken breasts and cut into 1-inch chunks.

Step 5
5

In a 10- to 12-inch nonstick frying pan over high heat, bring 2 cups broth to a boil. Pour over rice, cover, and let stand until liquid is absorbed and rice is tender to bite, about 7 minutes. Fluff with a fork.

Step 6
6

Meanwhile, return pan to heat. Add chicken and stir until surface is no longer pink, 1 to 2 minutes. Add bell pepper, pea pods, chilies, and lemon peel. Stir just until chicken is no longer pink in center of thickest part (cut to test), about 5 minutes.

Step 7
7

Blend cornstarch and remaining broth until smooth. Stir into pan and continue stirring until mixture boils, about 1 minute. Add lemon juice.

Step 8
8

Pour chicken over rice. Sprinkle with green onions.

Lemon-Chicken Stir-Fry