A bright and colorful chicken stir-fry with carrots, sugar snap peas and dried chopped prunes in a zesty citrus sauce.

Bright 'N Zippy Chicken Stir-Fry

4 boneless, skinless chicken breast halves, cut in 2-inch 'fingers'

1 teaspoon grated lemon peel

1 1/2 tablespoons lemon juice

Salt and ground black pepper to taste

4 ounces dried prunes, coarsely chopped
3/4 cup chicken broth, heated

1 tablespoon vegetable oil
2 carrots, peeled, cut in 1-inch matchsticks
1 leek, sliced thin
2 cups sugar snap peas
1 tablespoon butter

1. In medium bowl, place chicken; sprinkle with lemon peel, lemon juice, salt and pepper, stirring to coat well.
2. In another bowl, combine prunes and chicken broth and let sit about 15 minutes, stirring occasionally.
3. Spray large frypan with vegetable cooking spray and heat over medium high temperature. Add chicken and cook, stirring, about 4 minutes.
4. Add carrots, then leek; cook about 1 minute more. Add sugar snap peas and butter and continue to stir-fry until chicken is fork-tender and peas are tender crisp, about 3 minutes.
5. Stir in prunes and broth, separating pieces of prunes. Cook about 1 minute more or until hot through. Serve with saffron rice, if desired.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.