2 tablespoons vegetable oil
2 tablespoons white sugar
2 teaspoons lemon juice
2 cups water
1 large chicken breast, sliced
1 green bell pepper, sliced
2 tablespoons chicken bouillon granules
2 tablespoons chopped fresh parsley
salt and pepper to taste
12 tablespoons clear yogurt
Heat oil in a small nonstick skillet over medium heat. Saute sugar, lemon juice, and water in pan until just mixed. Stir in chicken and bell pepper. Season with lemon bouillon, parsley, salt, and pepper. Cover, and let marinate for 30 minutes. Remove chicken and bell pepper, and place in shallow dish. Marinate chicken five minutes longer, turning frequently. Return to a medium heat and stir in yogurt. Return chicken and bell pepper to a medium heat. Fry over medium heat until golden, about 10 minutes. Remove from heat, and let cool for 10 minutes before turning to the chicken.