SAUCE:

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

Stir fry:

1 c. sliced carrots and celery
2 tbsp. water
1 c. snap peas
1 red or green pepper
1 c. sliced zucchini
1 lb. boneless, skinless chicken breast, cut in thin strips

3 c. hot cooked brown rice

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

Spray large non-stick skillet or wok. Heat until hot. Stir-fry carrots and celery one minute. Add 2 tablespoons water, cover and cook 2-3 minutes. Add peas, bell peppers, zucchini. Cook and stir 2 minutes or until vegetables are crisp-tender. Remove from skillet.

Stir-fry chicken 5 minutes until cooked. Add sauce and vegetables; cook until thoroughly heated and slightly thickened, stirring occasionally. Serve over rice. Serves 4-6.