Lemon Chicken Stir-Fry
Spiked with lots of zesty lemon, this delectable chicken stir-fry has a colorful mix of snow peas, carrots and scallions. But feel free to substitute other thinly sliced vegetables, such as bell peppers or zucchini. Serve with: Rice noodles or brown rice.
Prep Time:
40 mins
Total Time:
40 mins
Servings:
4 servings, about 1 1/2 cups each
Ingredients
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1 lemon
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1/2 cup reduced-sodium chicken broth
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3 tablespoons reduced-sodium soy sauce
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2 teaspoons cornstarch
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1 tablespoon canola oil
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1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
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10 ounces mushrooms, halved or quartered
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1 cup diagonally sliced carrots, (1/4 inch thick)
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2 cups snow peas, (6 ounces), stems and strings removed
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1 bunch scallions, cut into 1-inch pieces, white and green parts divided
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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.
2.
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.
Nutrition information
Calories 225, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 63 mg, Sodium 448 mg, Carbohydrate 14 g, Fiber 3 g, Protein 27 g, Potassium 796 mg. Daily Values: Vitamin A 110%, Vitamin C 60%, Iron 15%. Exchanges: Vegetable 2,Lean Meat 3,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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