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    You are in: Home / Recipes / Lemon Chicken Vegetable Stir-Fry Recipe
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    Lemon Chicken Vegetable Stir-Fry

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    No-Brussel-Sprouts's Note:

    Milk in a stir-fry? No suprise that this one comes from the dairy board. It's among their most requested recipes for the past 25 years, try it for yourself and see.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a wok or non-stick skillet over medium high heat.
    2. 2
      Stir-fry onions and carrots first until tender and then add garlic, ginger, hot pepper flakes and chicken and stir until chicken is browned.
    3. 3
      Mix flour well into cold milk and stir into hot pan.
    4. 4
      Add lemon zest and peppers, stir until bubbling and slightly thickened.
    5. 5
      Stir in soy sauce and lemon juice.
    6. 6
      Sprinkle with green onions.
    7. 7
      Serve over hot rice.

    Ratings & Reviews:

    • on October 26, 2006

      55

      The huge amount of ginger and garlic in this makes it special. I am seeing cream based dishes on more Asian menus, nowadays. It isn't authentic Asian, but neither is egg foo yung! The lemon juice adds a nice and bright fresh taste to it and the only thing I added additionally was cilantro. I like it!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemon Chicken Vegetable Stir-Fry

    Serving Size: 1 (245 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 287.3
     
    Calories from Fat 76
    26%
    Total Fat 8.5 g
    13%
    Saturated Fat 2.9 g
    14%
    Cholesterol 78.6 mg
    26%
    Sodium 648.2 mg
    27%
    Total Carbohydrate 20.5 g
    6%
    Dietary Fiber 3.0 g
    12%
    Sugars 5.2 g
    21%
    Protein 32.2 g
    64%

    The following items or measurements are not included:

    lemons, zest of

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