Lemon Chicken Stir Fry

By jojaseto

  • 1 lemon

  • 1/2 cup reduced-sodium chicken broth

  • 3 tablespoons reduced-sodium soy sauce

  • 2 teaspoons 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 , (6 ounces), stems and strings removed

  • 1 bunch green onions, cut into 1-inch pieces, white and green parts divided

  • 1 tablespoon chopped garlic

  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.

  3. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, green onion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds.

  4. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add green parts of onions and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.

Nutritional Facts

225 calories
6 g fat (1 g sat 3 g mono)
63 mg cholesterol
14 g carbohydrates
0 g added sugars
27 g protein
3 g fiber
448 mg sodium
796 mg potassium