"Chinese Takeout" Lemon Chicken

This recipe from Kraft's kitchens looks great! The Lemon Chicken I have delivered is deep-fried, so this version looks a lot healthier (and probably a great deal more affordable!) This comes from a free magazine called Food and Family that Kraft foods puts out seasonally. It is mailed to your home. To subscribe, click here LINK

'Chinese Takeout' Lemon Chicken

1 Tbsp Oil
1 lb. boneless skinless chicken breasts, cut into strips
1 pkg. (6 oz) snow peas (about 2 cups)
1 small red pepper, cut into strips
1 pkg (4-serving size) Jell-O Brand Lemon Flavor Gelatin
1 Tbsp Cornstarch
1/2 cup chicken broth
2 Tbsp Kraft Zesty Italian Dressing
2 cloves garlic, minced

Heat oil in large skillet on medium-high heat. Add chicken, cook 4 minutes or until cooked through, stirring occasionally. Add snow peas and peppers; cook and stir 2 minutes.

Mix dry gelatin mix and cornstarch in small owl. Add broth, dressing and garlic; stir until gelatin is dissolved. Add to skillet. Reduce heat to medium; cook 3 minutes or until sauce is thickened, stirring frequently.

Serve over hot cooked rice, if desired

Makes 4 servings, 1 cup each.

Shortcut: substitute 2 pkgs (6 ounces each) of Oscar Mayer Grilled Chicken Breast Strips for the cooked fresh chicken strips. Heat oil in skillet as directed. Add chicken breast strips, snow peas and peppers; cook3 to 5 minutes or until chicken is heated through and vegetables are crisp-tender, stirring frequently. Continue as directed.