Lemon Chicken Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lemon1/2 cup reduced-sodium chicken broth3 tablespoons reduced-sodium soy sauce2 teaspoons cornstarch1 tablespoon canola oil ( I used Sesame Oil)1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch piecesFor vegetables - I used Trader Joe's Fresh Stirfry Vegetables. But these are the ingredients in the Eating Well Recipe.10 ounces mushrooms, halved or quartered1 cup diagonally sliced carrots, (1/4 inch thick)2 cups snow peas, (6 ounces), stems and strings removed1 bunch scallions, cut into 1-inch pieces, white and green parts divided1 tablespoon chopped garlic
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.
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.
Nutritional Info 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
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