LEMON CHICKEN STIR-FRY Recipe
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Category: |
Category: |
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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
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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. |
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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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This recipe for LEMON CHICKEN STIR-FRY is from