Lemon Chicken Stirfry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 egg whites10 t cornstarch (divided)1 lb chicken breast cut into strips2 T vegetable oil1 onion sliced thin1 red pepper sliced thin1 green pepper sliced thin1 yellow pepper sliced thin2 cups sliced mushrooms2 garlic cloves minced1 1/3 cup chicken stock2 lemons juiced2 T soy sauce2 T dry sherrydashes of hot pepper sauce to tasteRice to serve
In medium sized bowl beat egg whites with 4 t of cornstarch. Add the chicken strips and toss to coat well. Refrigerate 10 to 15 minutes. In a wok, heat oil until very hot and swirl to caot wok. Using tongs or a fork, add the chicken strips a few at a time. Stirfry quickly to keep strips from sticking. Cook until golden, remove from pan and drain on paper towel.
Add onion, garlic, peppers and mushrooms to wok. Stirfry until vegetables are tender. Add chicken stock, lemon juice, sugar, soy sauce, sherry and hot pepper sauce to wok. Dissolve remaining corn starch in 4 T water and stir into sauce. Cook until simmering and thickened. Add chicken strips back into sauce. Serve with rice (not included in calorie count).
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MARLARELLA.
Add onion, garlic, peppers and mushrooms to wok. Stirfry until vegetables are tender. Add chicken stock, lemon juice, sugar, soy sauce, sherry and hot pepper sauce to wok. Dissolve remaining corn starch in 4 T water and stir into sauce. Cook until simmering and thickened. Add chicken strips back into sauce. Serve with rice (not included in calorie count).
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MARLARELLA.
Nutritional Info Amount Per Serving
- Calories: 307.8
- Total Fat: 9.8 g
- Cholesterol: 68.1 mg
- Sodium: 754.7 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 3.1 g
- Protein: 31.4 g
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