LEMON CHICKEN WITH RED PEPPERS AND SNOW PEAS

Steps:

• 1. Prepare vegetables, set aside.
• 2. Place rice flour and salt in a medium mixing bowl, whisk to combine.
• 3. Thinly slice chicken, toss with rice flour. Set aside.
• 4. In a medium saucepan combine the chicken stock, lemon juice, sugar, sesame oil, cornstarch, 1 teaspoon vegetable oil, lemon zest and garlic.
• 5. Whisking constantly, bring sauce mixture to a boil over medium high heat.
• 6. Cook for 3 minutes or until sauce has thickened.
• 7. Remove from heat and set aside.
• 8. In a large skillet or wok heat 2 teaspoons vegetable oil over medium-high heat.
• 9. Add peppers, snow peas and onions.
• 10. Stir/toss constantly until tender/crisp, about 2-3 minutes.
• 11. Using a slotted spoon remove to a large serving bowl, set aside.
• 12. Add remaining 2 teaspoons vegetable oil.
• 13. Add coated chicken strips, stir-fry for 8 minutes or until done. (8 minutes is the longest you want to cook your chicken unless it's cut thick)
• 14. Using a slotted spoon remove chicken and place it on top of the pepper/snow pea mixture.
• 15. Quickly reheat sauce.
• 16. Pour half of the sauce over the chicken mixture-stir or toss well to combine.
• 17. Reserve the rest of the sauce to serve at the table.
• 18. Serve over hot white rice.
• 19. You can easily sub shrimp for the chicken if you prefer.