INGREDIENTS

  • 1 tablespoon oil
  • 1 lb chicken breasts , cut into strips
  • 1 (16ounce)package frozen asian-style vegetables, with sugar snap peas
  • 1red pepper, cut into strips
  • 1 (3ounce)package lemon Jell-O gelatin
  • 1 tablespoon cornstarch
  • 1/2 cup chicken broth
  • 2 tablespoons Italian salad dressing
  • 2 garlic cloves , minced

DIRECTIONS

  1. Heat oil in a large skillet over medium-high heat.
  2. Add chicken, and stir fry for about 4 minutes, or until cooked through.
  3. Add peppers and veggies; cook about 2 minutes.
  4. Mix dry jello and cornstarch, in small bowl.
  5. Add broth, dressing, and garlic; stir until jello is dissolved; add to skillet.
  6. Reduce heat to medium; cook about 3 minutes, or until sauce is thickened, stirring frequently.
  7. Serve over hot rice.