Chicken Tarragon


16 ounces boneless skinless chicken breast

2 tablespoons low-sodium soy sauce

2 tablespoons water

1 lemon — juiced

1 teaspoon sesame oil

2 cloves garlic — minced

2 teaspoons dried leaf tarragon

1 dash white pepper


rim any fat from chicken; cut into cubes or thin slices. In a medium-size bowl, combine soy sauce, water, lemon juice and chicken;

marinate 15 minutes. In a non-stick skillet or wok, heat oil and cook garlic 1 minutes. Add chicken and stir-fry until cooked on all sides. Sprinkle in tarragon and pepper; stir to combine.

Serves 4.


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