Close
Ingredients
| chicken broth: 1/2 cup |
| lemons: 1 |
| soy sauce: 3 Tbl |
| cornstarch: 2 tsp |
| canola oil - for salads, woks and light frying: 1 Tbl |
| chicken breasts: 1 lb (trimmed & cut into 1 in pieces) |
| white mushrooms: 1 whole mushroom (halved or quartered) |
| carrots (sliced): 1 cup (diagnal cut 1/4 in thick) |
| snow peas: 6 oz (cleaned) |
| green onions - spring or scallion: 1 whole onion (cut into 1 in pieces) |
| garlic (crushed): 1 Tbl (chopped) |
Lemon Chicken Stir-Fry
Credit: www.eatingwell.com
User rating:
-
Prep Time
40 min -
Cook Time
40 min -
Servings
4 serving(s)
Tags
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.