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.
reduced-sodium chicken broth
reduced-sodium soy sauce
boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
mushrooms, halved or quartered
diagonally sliced carrots, (1/4 inch thick)
snow peas, (6 ounces), stems and strings removed
scallions, cut into 1-inch pieces, white and green parts divided
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.
Calories 225, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 63 mg, Sodium 448 mg, Carbohydrate 14 g, Fiber 3 g, Protein 27 g, Potassium 796 mg. Daily Values: Vitamin A 110%, Vitamin C 60%, Iron 15%. Exchanges: Vegetable 2,Lean Meat 3,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet