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Food & Recipes

Foodie 411

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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

1
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

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.
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.

Reviewed July 16, 2012