Healthy: Lemon Chicken Stir-Fry

By pavaldez

Ingredients

• 1.1 lemon
• 2.1 /2 cup reduced-sodium chicken broth
• 3.3 tablespoons reduced-sodium soy sauce
• 4.2 teaspoons cornstarch
• 5.1 tablespoon canola oil
• 6.1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
• 7.10 ounces mushrooms, halved or quartered
• 8.1 cup diagonally sliced carrots (1/4 inch thick)
• 9.2 cups snow peas (6 ounces), stems and strings removed
• 10.1 bunch scallions, cut into 1-inch pieces, white and green parts divided
• 11.1 tablespoon chopped garlic

Details

Servings 4

Preparation

Step 1

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.

3.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.

4.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.