Lemon Chicken Stir-Fry
Recipe from EatingWell

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.



by 2  people


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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
Per Serving: cal. (kcal) 225, Fat, total (g) 6, chol. (mg) 63, sat. fat (g) 1, carb. (g) 14, Monosaturated fat (g) 3, fiber (g) 3, pro. (g) 27, vit. A (IU) 5345, vit. C (mg) 35, sodium (mg) 448, Potassium (mg) 796, iron (mg) 3, Vegetables () 2, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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