Total Time
55mins
Prep 35 mins
Cook 20 mins

I found this recipe on eating well's website. I needed to be able to adjust the servings and I'm not to good at doing it on my own so I entered it here so RZ could do it for me. I served it with steamed jasmine rice and it was fantastic. I think next time I might add a little fresh grated ginger root though.

Ingredients Nutrition

Directions

  1. Grate 1 teaspoon lemon zest and set aside.
  2. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.
  3. Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes.
  4. Transfer to a plate with tongs.
  5. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes.
  6. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds.
  7. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes.
  8. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.