Lemon Chicken Stir-Fry

Submitted by Teddys Mommy

"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."

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 lemon
• 118.29 ml reduced-sodium chicken broth
• 44.37 ml reduced sodium soy sauce
• 9.85 ml cornstarch
• 14.79 ml canola oil
• 453.59 g chicken breast, boneless skinless trimmed and cut into 1-inch pieces
• 283.49 g mixed mushrooms, halved
• 236.59 ml diagonally sliced carrot, 1/4 inch thick
• 473.18 ml snow peas, 6 ounces, stems and strings removed
• 1 bunch scallion, cut into 1-inch pieces, white and green parts divided
• 14.79 ml chopped garlic

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.