Lemon Chicken Stir Fry
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
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.
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.