"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

LEMON CHICKEN STIR-FRY Recipe

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This recipe for LEMON CHICKEN STIR-FRY, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Friday, August 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pound boneless, skinless chicken breasts, all visible fat removed
1/2 c low-sodium chicken broth
1 tsp finely shredded lemon peel
2 tbsp lemon juice
1 tbsp low-sodium soy sauce
1 tbsp cornstarch
1 tsp sugar
1/4 tsp pepper
2 tsp cooking oil
10 oz pkg frozen no salt-added broccoli florets, or cut asparagus, thawed
1 small red bell pepper, cut into bite size pieces

Directions:
Directions:
Rinse chicken and pat dry. Cut into bite sized pieces. In a small bowl, mix broth, lemon peel, lemon juice, soy sauce, cornstarch, sugar and pepper. Set aside. Preheat a wok or large skillet over high heat. Add 1 tsp oil and the vegetables. Stir fry vegetables in hot oil for 1 minute.

Remove vegetables from the pan. Add remaining tsp of oil and add chicken. Stir fry until chicken is tender and no longer pink. Stir lemon mixture. Add sauce to center of wok or skillet. Cook and stir until mixture is thick and bubbly, about 3 minutes. Cook 1 minute more, stirring constantly. Return vegetables to pan. Stir until coated with sauce.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
8 to 10 minutes
Personal Notes:
Personal Notes:
Nutritional Analysis per serving: 191 calories, 27g protein, 8 g carbohydrate, 62 mg cholesterol, 218 mg sodium, 6g total fat, 1 g saturated fat, 2 g polyunsaturated fat, 1 g monounsaturated fat

 

 

 

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