¼ cup sugar
1 cup chicken stock
1½ tbsp cornstarch
2 tbsp lemon juice
zest of one lemon
½ tsp salt
3 slices lemon
Stir Fry:
½ tsp red pepper flakes
1 tbsp olive oil
½ tsp salt
1 tsp lemon pepper
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
½ yellow onion, thinly sliced
1 cup sugar snap peas
1 cup green beans
4 chicken breasts, cubed into bite sized pieces
1 large eggs
¼ cup cornstarch
½ tsp baking powder
¼ tsp black pepper
oil for frying
In a medium sized saucepan, add the sugar, chicken stock, cornstarch, lemon juice, lemon zest, salt, lemon slices, and red pepper flakes and stir to combine.
Put saucepan on burner over medium heat and cook until mixture thickens and is warm, stirring occasionally.
Keep over low heat until chicken and veggies are ready.
While the sauce is cooking, add oil to a skillet over medium heat. Add the bell peppers, onion, sugar snap peas, green beans, ½ tsp salt, and lemon pepper.
Saute until cooked but still crunchy, about 5 minutes. Set aside.
In a large bowl, whisk the eggs. Add the cornstarch, baking powder, and black pepper.
and Whisk together.
Add the chicken pieces and toss until they’re coated.
In a large skillet or saucepan, heat the oil to 350 degrees.
You can use enough oil to submerge the chicken or flip it to fry on each side.
Fry the chicken pieces in batches to avoid overcrowding the pan.
Remove chicken to a paper towel lined plate when golden brown.
Once all the chicken has been fried, toss together chicken, sauce, and veggies to coat.
Serve with sticky rice, if desired, according to