Ingredients:
* 3/4 cup chicken broth
* 2 Tablespoons soy sauce
* 1 Tablespoon fresh lemon juice
* 2 teaspoons brown sugar
* 1 teaspoon lemon peel
* 1 teaspoon balsamic vinegar
* 1/4 teaspoon crushed red pepper flakes
* 1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
* 2 Tablespoons cornstarch
* 2 Tablespoons peanut oil
* 1 red bell pepper, cubed
* 6 green onions, cut into two-inch pieces
* 2 Tablespoons minced garlic
* 2 Tablespoons minced fresh ginger
* 3 kiwi, peeled, halved, cut into 1/4 inch pieces
* 2 cups cooked rice
Garnish: Additional green onion, sliced
Method
In a medium bowl stir together the first seven ingredients until blended. Set aside. Dredge the chicken cubes in the cornstarch until evenly coated. Heat 1 Tablespoon of oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry 4-5 minutes. Remove chicken to a plate. Add another Tablespoon of oil to wok. Stir in pepper, onions, garlic and ginger. Stir-fry 1-2 minutes. Return chicken to wok. Stir in reserved broth mixture. Cook 2 minutes. Stir in kiwi. To serve: Spoon 1/2 cup rice into each of 4 bowls. Top each with stir-fry mixture, and garnish with chopped green onions.
Notes: Choose firm, unblemished kiwi for this dish.
Number of servings: 4
