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Lemon Chicken

1 lb. boneless, skinless chicken (cut in strips)
1 Tbsp. oil
1 pkg. snow peas, trimmed
1 small red pepper, cut
1 pkg. (4 serving size) lemon Jell-O gelatin
1 Tbsp. cornstarch
1/2 c. chicken broth
2 Tbsp. Zesty Italian Dressing
2 cloves garlic, minced

1. Heat oil in large skillet on med-high heat.  Add chicken; cook 4 minutes or until chicken is barely pink.
2. Add snow peas and pepper; cook and stir for 2 minutes.
3. Mix dry gelatin and cornstarch in small bowl, then add broth, dressing and garlic. Stir until gelatin is dissolved.  Add to skillet.
4. Reduce heat to medium; cook 3 minutes or until sauce is thickened. Stir frequently. Serve over rice.

To Freezer:
Cook as directed, then let cool and put into a gallon sized freezer bag. Freeze flat.

On Cooking Day:
Thaw. Reheat on stovetop. Serve over rice.

Shared by Amity Davies

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