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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 209.7
  • Total Fat: 5.0 g
  • Cholesterol: 65.0 mg
  • Sodium: 482.2 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 3.0 g
  • Protein: 28.3 g

View full nutritional breakdown of Lemon Chicken Stir Fry calories by ingredient
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Lemon Chicken Stir Fry

Submitted by: SHELBSYD

Introduction

I got this recipe from Eating Well magazine, I just changed it up a bit. This is a nice refreshing , quick cooking dish. Serve with Rice or Noodles. I got this recipe from Eating Well magazine, I just changed it up a bit. This is a nice refreshing , quick cooking dish. Serve with Rice or Noodles.
Number of Servings: 4

Ingredients

    1 lemon
    1/2 cup reduced-sodium chicken broth
    3 tablespoons reduced-sodium soy sauce
    2 teaspoons cornstarch
    1 tablespoon canola oil ( I used Sesame Oil)
    1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces

    For vegetables - I used Trader Joe's Fresh Stirfry Vegetables. But these are the ingredients in the Eating Well Recipe.

    10 ounces mushrooms, halved or quartered
    1 cup diagonally sliced carrots, (1/4 inch thick)
    2 cups snow peas, (6 ounces), stems and strings removed
    1 bunch scallions, cut into 1-inch pieces, white and green parts divided
    1 tablespoon chopped garlic

Directions

1. Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.

Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs.

Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds.

Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.

Serving Size: 4 - 1.5 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user SHELBSYD.






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