2 tbsp. sunflower oil
3 single chicken breasts, skinned & deboned
1 onion, finely diced
2 tbsp. garlic, minced
4 tbsp. butter, melted
2 tbsp. cornstarch
1 1/2 c. chicken stock
2 med. size carrots, diagonal cut
2 c. pea pods, ends removed
2 tbsp. lemon juice
1/2 tbsp. lemon rind, grated
1/2 tsp. freshly ground pepper
1/4 c. chopped parsley
1/4 c. sunflower seeds

Cut into 1/2" x 1/2" x 1 1/2" pieces.

Add oil to wok, stir fry chicken pieces until golden and firm. Add onion and garlic. In a small saucepan melt butter and cornstarch. Set aside. Add chicken stock to the wok and carrots to the wok and stir fry 1 minute. Add pea pods, lemon juice and grated lemon rind and stir fry for 1 minute. Add the cornstarch and butter roux and stir until smooth. Simmer for 2 minutes. Serve over steamed rice. Garnish with sunflower seeds. Yield: 8 servings.