Source: America's Favorite Food Associations

Bright 'N Zippy Chicken Stir-Fry
The prunes add a unique tast to this stir-fry.
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes


4 chicken breasts, boneless, skinless, cut in 2-inch fingers
3/4 cup low sodium chicken broth, heated
2 carrots, peeled, cut in 1-inch matchsticks
1 teaspoon lemon peel, grated
1 leek, sliced thin
1 1/2 tablespoons lemon juice
2 cups sugar snap peas
1 tablespoon margarine
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces prunes, coarsely chopped

Place chicken in medium bowl. Sprinkle with lemon peel, lemon juice, salt and pepper, stirring to coat well. In another bowl, place prunes; add chicken broth and let stand about 15 minutes, stirring occasionally. Spray large frypan with vegetable cooking spray and heat over medium high temperature. Add chicken and cook, stirring, about 4 minutes. Add carrots, then leek; cook about 1 minute more. Add sugar snap peas and margarine and continue to stir-fry until chicken is tender and peas are tender crisp, about 3 minutes. Stir in prunes and broth, separating pieces of prunes. Cook about 1 minute more or until hot through. Serve with saffron rice, if desired.