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Lemon Chicken Stir-Fry

Lemon Chicken Stir-Fry
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
Prep: 20 minutes | Cook: 20 minutes | Total Time: 40 minutes
  • lemon
  • 1/2 cup
    reduced-sodium chicken broth
  • 3 tablespoons
    reduced-sodium soy sauce
  • 2 tablespoons
    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
    snow peas, stems and strings removed (6 ounces)
  • 1 bunch
    scallions, cut into 1-inch pieces, white and green parts divided
  • 1 tablespoon
    garlic, chopped
Instructions
  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.
Nutritional Information

Makes: 4 servings
Serving Size: 1 1/2 cups
  • Calories225
  • Fat6 g
    • Saturated fat1 g
  • Cholesterol63 mg
  • Carbohydrates14 g
    • Dietary fiber3 g
  • Protein27 g
  • Sodium448 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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