Lemon Chicken Stir Fry

By Shash

Nutritional Information
(per serving)
Calories 225
Total Fat 6g
Saturated Fat 1g
Cholesterol 63mg
Sodium 448mg
Total Carbohydrate 14g
Dietary Fiber 3g
Sugars --
Protein 27g
Calcium --

Ingredients

• 1 * 1 lemon
• 1/2 * 1/2 cup(s) reduced-sodium chicken broth
• 3 * 3 tablespoon(s) reduced-sodium soy sauce
• 2 * 2 teaspoon(s) cornstarch
• 1 * 1 tablespoon(s) canola oil
• 1 * 1 pound(s) boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
• 10 * 10 ounce(s) mushrooms, halved or quartered
• 1 * 1 cup(s) carrots, sliced diagonally 1/4-inch thick
• 2 * 2 cup(s) (6 ounces) snow peas, stems and strings removed
• 1 * 1 bunch(es) scallions, cut into 1-inch pieces, white and green parts divided
• 1 * 1 tablespoon(s) 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. 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.