Lemony Sugar Snap And Chicken Stir Fry

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  • Minutes to Prepare:
  • Number of Servings: 4
Ingredients
1 pound chicken breasts, boneless, skinless trimmed of fat 1/4 tsp saltFreshly ground pepper to taste 1/3 cup all-purpose flour 1 Tbsp extra-virgin olive oil, divided 3 cups frozen sugar snap peas trimmed of stem ends and strings 1 (14 ounce) can reduced-sodium chicken broth 3 cloves garlic, minced 1/4 cup finely chopped fresh parsley 1 Tbsp freshly grated lemon zest 1 Tbsp lemon juice
Directions
Cut chicken into 1-by-2-inch strips; season with salt and pepper.

Place flour in a shallow pan and dredge the chicken strips in it, shaking off excess. (Discard any leftover flour.)

Heat 1 tsp oil in a large nonstick skillet over
medium high heat. Add peas and stir-fry until bright green, 2 to 3 minutes. Transfer to a large bowl.

Add the remaining 2 tsp oil to the pan and heat on high until very hot.

Add chicken and cook, stirring, until
lightly browned and opaque in the center, about 4 minutes.

Transfer the chicken to a bowl with the peas. Add broth and garlic to the pan; cook until reduced to 1 cup, 5 to 7 minutes.

Reduce heat to medium and return the chicken and peas to the pan. Cook until heated through.

Add parsley, lemon zest and lemon juice. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user ROSIE19531.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 238.2
  • Total Fat: 5.2 g
  • Cholesterol: 65.0 mg
  • Sodium: 472.6 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 4.0 g
  • Protein: 30.7 g

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