Chicken Stir-Fry with Lemon Sauce

Here's my favorite stir-fry recipe:

2-3 boneless chicken breasts
1 pkg. frozen stir-fry vegetables
Lemon Sauce (recipe below)

Cut chicken breasts into small cubes. Put in fry pan and cook on medium high heat. When chicken is almost done, add frozen vegetables. Pour Lemon Sauce over chicken and vegetables. Simmer until vegetables are thawed and chicken is completely done. Serve over rice.

LEMON SAUCE:

1/2 c. margarine
1/2 clove garlic, crushed
2 tsp. flour
1/3 c. water
3 Tbsp. lemon juice
1 1/2 tsp. sugar
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. poultry seasoning (I didn't have this for a long time and left it out and it turns out fine)
1/8 tsp. Tabasco (optional, I just use chili powder)

Heat margarine and garlic in small saucepan over low heat, stirring constantly, until butter is melted. Blend in flour. Cook over low heat, stirring, until mixture is bubbly. Remove from heat. Stir in remaining ingredients. Heat to boiling, stirring constantly.

May be doubled if you want more sauce. (I like it with double the sauce.)

Teriyaki Beef

3/4 pound sirloin tip steak, cut into thin strips
1/2 cup teriyaki sauce
1/4 cup water
1 T Cornstach
1tsp. sugar
1 bag (16 oz) frozen vegetables mixtures Broccoli, carrots, and water chestnuts

Spray large skillet with nonstick cooking spray; cook beef strips over medium-high heat 7 to 8 minutes, stirring occasionally.

combine teriyaki sauce, water, cornstarch and sugar; mix well

Add teriyaki sauce to mixture and vegetables to beef. Bring to boil; quickly reduce heat to medium.

Cook 7 to 10 minutes or until broccoli is heated through, stirring occasionally

Serve over rice

Makes 4-6 servings