Lemon-Chicken Stir Fry - cooking recipe

Ingredients

8 ounces uncooked angel hair pasta
1 tablespoon vegetable oil
1 lb boneless skinless chicken tenders, cut into 1 inch pieces
1 medium onion, cut into 8 wedges
2 cups broccoli florets
1/2 cup sugar snap pea
1 cup chicken broth
1 teaspoon dried thyme
1 teaspoon grated lemon, rind of
4 teaspoons cornstarch
1 1/2 teaspoons lemon pepper
1 cup cherry tomatoes or 1 cup grape tomatoes, cut in half
salt

Preparation

Prepare pasta according to package directions, drain and set aside.
In a large skillet, heat oil over medium-high heat.
Add the chicken and onion; stir-fry for 5-6 minutes or until chicken is no longer pink.
Add in the broccoli and peas; stir-fry 4-5 minutes or until crisp-tender.
In a small bowl, mix together the broth, thyme, lemon peel, cornstarch, and lemon pepper.
Pour into chicken mixture; cook 1-2 mintues or until sauce is thickened and veggies are cooked.
Stir in tomatoes; cook until just heated; season with salt if needed.
Serve chicken mixture over angel hair pasta.