• 3/4 lb (375 g) boneless, skinless chicken, cut in thin strips
• 3 tbsp (45 mL) lemon juice
• 1 clove garlic, minced
• SAUCE:
• 3/4 cup (175 mL) water
• 2 tbsp (30 mL) Canada Corn Starch
• 2 sachets Bovril® Instant Chicken Bouillon or 4 tsp/20 ml Bovril® Chicken Liquid Concentrate or Bouillon Mix
• 2 tbsp (30 mL) Beehive®/Crown® Golden Corn Syrup
• 1 tsp (5 mL) grated lemon rind
• STIR-FRY:
• 2 tbsp (30 mL) Mazola® Corn or Canola Oil
• 3 cups (750 mL) bite-size broccoli florets
• 1 red pepper cut in strips

1. In bowl, marinate chicken in lemon juice and garlic 10-15 minutes. In small bowl, combine sauce ingredients; set aside.
2. Heat large skillet or wok over medium-high heat. Swirl 1 tbsp (15 mL) oil around pan; stir-fry chicken 2-3 minutes or until no longer pink inside. Remove.
3. Add remaining oil to pan; stir-fry broccoli and red pepper 2-3 minutes. Re-stir sauce mixture; pour into pan. Bring to boil, stirring constantly. Add chicken; boil 1 minute to thicken. Serve with cooked rice, if desired.

Serves 4
Celebrate the Chinese New Year with this simple lemon chicken stir-fry; complete the menu by popping some egg rolls in the oven.
Don't forget the fortune cookies.