Crunch for Lunch Chicken Stir-Fry

Total Time
35mins
Prep 15 mins
Cook 20 mins

Another winner from the New York Daily News. This easy main course has a citrus-y flavor thanks to the fresh lemon juice and peel. Partially freezing the meat makes it easier to cut up.

Ingredients Nutrition

Directions

  1. Snip tips off snow peas.
  2. Wash them and set aside.
  3. Cut chicken into 1/4-inch wide strips, each about 3-inches long.
  4. Toss chicken with coriander in a small bowl.
  5. In a nonstick wok or heavy skillet, heat half the oil over medium-high heat.
  6. Add half the chicken and stir-fry just until cooked, about 2 minutes.
  7. Use a slotted spoon to remove chicken to a plate.
  8. Heat remaining oil and stir-fry the rest of the chicken until it is cooked.
  9. Remove to a plate, using slotted spoon.
  10. Add the snow peas and broth to wok and cook for 3 to 4 minutes, stirring occasionally, until snow peas are soft.
  11. Return cooked chicken to the wok.
  12. Stir in lemon juice.
  13. Season to taste with salt and pepper.
  14. Stir in scallions and lemon peel.
  15. Stir gently to combine.
  16. Serve hot over cooked buckwheat noodles.

Reviews

(1)
Most Helpful

nice and crunchy with a nice lemony flavor, liked the twist given to it by adding the coriander powder, i did make it a bit more spicy though! Thanks for the recipie mirj, will make it again!

directions February 16, 2006

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