Tuesday, November 3, 2009
1 T oil
1 lb. boneless, skinless chicken breasts, cut into strips
1 pkg (6 oz) snow peas (about 2 cups), trimmed
1 small red pepper, cut into strips
1 pkg. (4 serving size) lemon jell-o
1 T cornstarch
1/2 cup chicken broth
2 T zesty Italian dressing
2 cloves garlic, minced
Heat oil in large skillet on med-high heat. Add chicken; cook 4 min. or until cooked through, stirring occasionally. Add snow peas and peppers; cook and stir 2 minutes.
Mix dry gelatin and cornstarch in small bowl. Add broth, dressing, and garlic. Stir until gelatin is dissolved. Add to skillet. Reduce heat to medium; cook 3 min. or until sauce is thickened, stirring frequently.
Serve over hot cooked rice, if desired.
Jen's variations--I used the Kraft Asian Toasted Sesame dressing instead of the Italian. I wish I would have doubled the sauce in general because we tend to like our food really saucy. It wasn't dry but I still wish there had been a little more to douse the rice with.
A very simple recipe, very quick and easy to make and a huge hit with the whole family!