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Lemon Chicken Stir-Fry Recipe

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This recipe for Lemon Chicken Stir-Fry is from Kiki's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lemon
1/2 cup reduced-sodium chicken broth
3 tbsp. reduced-sodium soy sauce
2 tsp. cornstarch
1 tbsp. canola oil
1 lb. boneless, skinless chicken breasts, trimmed and cut into 1" pieces
10 oz. mushrooms, halved or quarted
1 cup diagonally sliced carrots (1/4" thick)
2 cups snow peas (6 oz.), stems and strings removed
1 bunch scallions, cut into 1" pieces, white and green parts divided
1 tbsp. chopped garlic
Directions:
Directions:
Grate 1 tsp. lemon zest and set aside. Juice the lemon and whisk 3 tbsp. of juice with broth, soy sauce and cornstarch in small bowl.
Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4-5 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, 2-3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1-2 minutes.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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