Lemon Chicken Stir Fry

1 lb boneless, skinless chicken breasts, cut into bite sized pieces
1 cup sliced carrots
2 cups snow peas, stems and strings removed
1 cup red bell pepper, chopped into bite size pieces
1 bunch green onions, cut into small pieces
1/2 cup fat free chicken broth
1 lemon
3 tbsp reduced-sodium soy sauce
2 tsp cornstarch
4 garlic cloves, minced
1/2 tsp black pepper

Spray a large, non-stick skillet with non-fat cooking spray, and set over medium-high heat.
Grate 1 teaspoon lemon zest and set aside.
Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce, pepper and cornstarch in a small bowl.
Add chicken to skillet and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate.
Add bell pepper and carrots to the pan and cook until the carrots are just tender, about 5 minutes.
Add snow peas, scallions, 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 in chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.





Serving Size: 1.5 cups

Number of Servings: 4

Recipe submitted by SparkPeople user STURGBJ.