Lemon Chicken Stir

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.
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Nutritional Information

Calories 225
Total Fat 6g
Saturated Fat 1g
Cholesterol 63mg
Sodium 448mg
Total Carbohydrate 14g
Dietary Fiber 3g
Sugars --
Protein 27g
Calcium --
My Plate Inspired
lemon chicken stir-fry
Ken Burris
Serves: 4

Yields: 4 servings, about 1 1/2 cups each elyze
Total Time: 40 min
Prep Time: 40 min

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

Grate 1 teaspoon lemon zest and set aside. reenex 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.rnish. with couscous.