Lemon Chicken Stir Fry
1 pound uncooked chicken breast tenders (not breaded)
1 medium onion
½ C. sugar snap pea pods
1 C. cherry or grape tomatoes
½ tsp. salt (for cooking pasta)
8 ounces uncooked angel hair pasta
1 T. vegetable oil
2 C. small broccoli florets
1 C. chicken broth
1 T. chopped fresh or 1 tsp. dried thyme leaves
1 tsp. grated lemon peel
4 tsp. cornstarch
1½ tsp. lemon-pepper seasoning
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Cut chicken into 1-inch pieces. Peel onion and cut into 8 wedges. Snap-off the stem end of each pea pod, then pull string across pea pod to remove it. Cut tomatoes in half. Fill a 4-quart Dutch oven about half full of water. Add ½ tsp. salt. Cover with lid; heat over high heat until water is boiling rapidly. Add pasta. Heat to boiling again. Boil uncovered 3 to 6 minutes, stirring frequently, until pasta is tender but still firm to the bite. While pasta is cooking, in a 12-inch skillet, heat oil over medium-high heat. Add chicken and onion; stir-fry 5 to 6 minutes or until chicken is brown. Add broccoli and pea pods to chicken mixture. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Meanwhile, in a small bowl, stir together broth, thyme, lemon peel, cornstarch and lemon-pepper seasoning; stir into chicken mixture. Cook over medium-high heat 1 to 2 minutes, or until sauce is thickened and vegetables are coated. Stir in tomatoes; cook until thoroughly heated. Place a strainer or colander in the sink. Pour pasta in the strainer to drain. Serve chicken mixture over pasta.