1 tablespoon vegetable oil
1 small onion, chopped
1 green bell pepper, chopped
1 small green bell pepper, chopped
1 medium celery stalk, cut into 1/2 inch slices
1 large carrot, cut into 1/4 inch slices
1 medium onion, cut into 1/2 inch slices
1 large carrot, sliced
1 small red bell pepper, chopped
1/4 cup fresh lemon juice
1(15 ounce) can chicken broth
2 cubes chicken bouillon
Heat oil in a skillet over medium heat. Saute onion, green bell pepper, celery and carrot in oil until tender. Stir in chicken and stir together. Cook for 5 to 7 minutes, or until chicken is no longer pink and vegetables are tender.
Bring a large pot of salted water to a boil. Add chicken and cook for 5 to 7 minutes, or until chicken is no longer pink and vegetables are tender. Remove chicken, cut into cubes, and mix in lemon juice, bouillon cube, chicken broth and bouillon cube. Return chicken to pot, reduce heat to medium.
Return chicken and vegetables to pot. Reduce heat to medium and add chicken broth, stirring with tongs to evenly coat, until chicken is cooked through and vegetables are tender.
⭐ ⭐ ⭐ ⭐ ⭐