Lemon Chicken Stir-Fry
Content
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: ice noodles or brown rice. 4 servings, about 1 1/2 cups each ! Active Time "# minutes ! Tota! Time "# minutes
"ngre#ients
• • • • • • • • • • •
1 lemon 1/2 cup reduced-sodium chicken broth 3 tablespoons reduced-sodium soy sauce 2 teaspoons cornstarch 1 tablespoon canola oil 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces 10 ounces mushrooms, halved or quartered 1 cup diagonally sliced carrots, (1/4 inch thick 2 cups sno! peas, (" ounces , stems and strings removed 1 bunch scallions, cut into 1-inch pieces, !hite and green parts divided 1 tablespoon chopped garlic
$reparation
1# $rate 1 teaspoon lemon %est and set aside# &uice the lemon and !hisk 3 tablespoons o' the (uice !ith broth, soy sauce and cornstarch in a small bo!l#
2# )eat oil in a large skillet over medium-high heat# *dd chicken and cook, stirring occasionally, until (ust cooked through, 4 to + minutes# ,rans'er to a plate !ith tongs# *dd mushrooms and carrots to the pan and cook until the carrots are (ust tender, about + minutes# *dd sno! peas, scallion !hites, garlic and the reserved lemon %est# -ook, stirring, until 'ragrant, 30 seconds# .hisk the broth mi/ture and add to the pan0 cook, stirring, until thickened, 2 to 3 minutes# *dd scallion greens and the chicken and any accumulated (uices0 cook, stirring, until heated through, 1 to 2 minutes#
%utrition
$er serving $$% &alories' ( g )at' * g Sat' + g ,ono' (+ mg &holesterol' *" g &arbohydrates' $- g .rotein' + g )iber' ""/ mg Sodium' -0( mg .otassium * &arbohydrate Serving &'changes $ vegetable, + lean meat, * fat
Spiked with lots of zesty lemon, this delectable chicken stir-fry has a colorful mix of snow peas, carrots and scallions. But feel free to substitute other thinly sliced vegetables, such as bell peppers or zucchini. Serve with: ice noodles or brown rice. 4 servings, about 1 1/2 cups each ! Active Time "# minutes ! Tota! Time "# minutes
"ngre#ients
• • • • • • • • • • •
1 lemon 1/2 cup reduced-sodium chicken broth 3 tablespoons reduced-sodium soy sauce 2 teaspoons cornstarch 1 tablespoon canola oil 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces 10 ounces mushrooms, halved or quartered 1 cup diagonally sliced carrots, (1/4 inch thick 2 cups sno! peas, (" ounces , stems and strings removed 1 bunch scallions, cut into 1-inch pieces, !hite and green parts divided 1 tablespoon chopped garlic
$reparation
1# $rate 1 teaspoon lemon %est and set aside# &uice the lemon and !hisk 3 tablespoons o' the (uice !ith broth, soy sauce and cornstarch in a small bo!l#
2# )eat oil in a large skillet over medium-high heat# *dd chicken and cook, stirring occasionally, until (ust cooked through, 4 to + minutes# ,rans'er to a plate !ith tongs# *dd mushrooms and carrots to the pan and cook until the carrots are (ust tender, about + minutes# *dd sno! peas, scallion !hites, garlic and the reserved lemon %est# -ook, stirring, until 'ragrant, 30 seconds# .hisk the broth mi/ture and add to the pan0 cook, stirring, until thickened, 2 to 3 minutes# *dd scallion greens and the chicken and any accumulated (uices0 cook, stirring, until heated through, 1 to 2 minutes#
%utrition
$er serving $$% &alories' ( g )at' * g Sat' + g ,ono' (+ mg &holesterol' *" g &arbohydrates' $- g .rotein' + g )iber' ""/ mg Sodium' -0( mg .otassium * &arbohydrate Serving &'changes $ vegetable, + lean meat, * fat
