Wednesday, January 5, 2011

Lemon Chicken Stir-Fry

New Years Resolution: Eat more veggies.
And this recipe is loaded.
I found this little gem on the Eating Well website (which is one of my new fav. recipe sites).

It has a really nice lemon flavor. I was nervous at first because the good reviews said "love that lemon" and all the bad reviews said "too much lemon, yuck".

But my non-lemon loving husband thought it was terrific!
(I am a lemon-lover)
So if you are worried about being with bad reviewers, just half the fresh lemon juice and zest.
Enjoy and Happy New Year!
{I took this pic with my iPhone, pretty good huh! Ok I know what you are thinking, welcome to 2011!}

  • 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 scallions, 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. 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.
Serve over rice noodles or cooked brown rice.


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