2 tbsp. cornstarch
2 tsp. chicken flavor instant bouillon
1 c. water
1 tsp. grated lemon peel
3 tbsp. lemon juice
1 tbsp. sugar or honey

STIR-FRY:

1 c. diagonally sliced carrots
1 c. diagonally sliced celery
2 tbsp. water
1 c. fresh pea pods
1 red bell pepper, cut into thin strips
1 lb. boneless skinless chicken breasts, cut into thin strips
3 c. hot cooked brown rice
6 green onions, cut diagonally into 1 1/2 inch pieces

In small bowl, combine cornstarch and bouillon; mix well. Stir in remaining sauce ingredients; set aside.

Spray large non-stick skillet or wok with non-stick cooking spray. Heat over medium-high heat until hot. Stir-fry carrots and celery 1 minute. Add 2 tablespoons water; cover and cook 2 to 3 minutes. Add peas, bell pepper and green onions. Cook and stir 2 minutes or until vegetables are crisp-tender; remove from skillet.

Spray same skillet with non-stick cooking spray. Stir-fry chicken 5 minutes or until chicken is lightly browned and center is no longer pink. Add sauce and vegetables; cook until thoroughly heated and slightly thickened, stirring occasionally. Serve over rice. (About 350 calories for complete dish) Serves 4.