 | | Chicken Tarragon |
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16 ounces boneless skinless chicken breast
2 tablespoons low-sodium soy sauce
2 tablespoons water
1 lemon -- juiced
1 teaspoon sesame oil
2 cloves garlic -- minced
2 teaspoons dried leaf tarragon
1 dash white pepper |
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| Instructions |
rim any fat from chicken; cut into cubes or thin slices. In a medium-size bowl, combine soy sauce, water, lemon juice and chicken;
marinate 15 minutes. In a non-stick skillet or wok, heat oil and cook garlic 1 minutes. Add chicken and stir-fry until cooked on all sides. Sprinkle in tarragon and pepper; stir to combine.
Serves 4. |
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