Lemon Chicken Stir-Fry

By lbelas01

Ingredients

• 40 mins
• 1 * 1 lemon
• 1/2 * 1/2 cup reduced-sodium chicken broth
• 3 * 3 tblsp reduced-sodium soy sauce
• 2 * 2 tsp cornstarch or flour
• 1 * 1 tblsp canola oil
• 1 * 1 lb boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
• 10 * 10 oz mushrooms, halved or quartered
• 1 * 1 cup diagonally sliced carrots, (1/4 inch thick)
• 2 * 2 cups snap peas
• 1 * 1 bunch scallions, cut into 1-inch pieces, white and green parts divided
• 1 * 1 tblsp chopped garlic
• *added water chestnuts, zucchini
• *try peanuts
• (Serve with Wild Rice)

Details

Servings 4
Adapted from eatingwell.com

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.

Nutrition

Per serving: 225 calories; 6 g fat (1 g sat, 3 g mono); 63 mg cholesterol; 14 g carbohydrates; 27 g protein; 3 g fiber; 448 mg sodium; 796 mg potassium.

Nutrition Bonus: Vitamin A (110% daily value), Vitamin C (60% dv), Potassium (23% dv), Iron (15% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 lean meat, 1 fat