Lemon Chicken Stir-Fry

I saw this in Eating Well Magazine – thought it looked good!  I’m going to try it tonight.

Lemon Chicken Stir-Fry

Makes 4 servings

1 lemon

½ 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

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.

Per serving: 225 calories; 6 g fat (1 g sat, 3 g mono); 63 mg cholesterol; 14 g carbohydrates; 27 g protein; 3 g fiber; 448 mg sodium

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