By Annacia on September 20, 2006
Photo by Chef #196260
Photo by Chef #196260
"(Diabetic Friendly) I really enjoy stir frys and this one is really good with the addition of the lemon juice. I usually put this on brown rice. Easy, tasty and healthy!"
Serving Size: 1 (257 g)
Servings Per Recipe: 4
"This was delicious! Zesty and fresh while maintaining the integrity of the vegetables. I served it with warm tortillas and some reduced fat shredded cheese to make fajitas. This has been a frequent request by my non veggie loving boys! YUM!"
"I loved this. We didn't have mushrooms so included broccoli instead and found this to be absolutely delicious. Also mixed a little soy sauce and wasabi and dribbled over the top for extra zesty flavoring!"
"I made this last night and served over pasta for a little change. Really enjoyed the flavor of the dish with the lemon and and parsley but we thought that it was a little dry. Would have preferred to have a bit more sauce. Not a problem though next time we will add chicken broth and cornstarch to make a quick sauce. Will be adding this one to my favorites cookbook and making again in the future."
"I substituted the veg oil for sesame oil, changed the mushrooms to broccoli, added 3 T terrayaki sauce, and 1 can of water chestnuts for some extra crunch."
"this was very good. I used rotisseri chicken breast which cut down on time. I will make this again."
"What a great receipe you have here, I'm Diabetic, so I'm always in the look out for Diabetic receipes. All the flavours blended so well together, VERY VERY tasty indeed, I will be making this very often, thanks so much for posting."
"Wow - this made a huge skilletful of yummy stir fry! I reduced the chicken to 8oz and my family of three ate this all up last night over white rice. I loved the simple lemon, cumin and oregano flavors, although I did feel the need to add a couple dashes of soy sauce to mine. Like Uh Oh Maggie, my cooking time took took a bit longer than stated. Thanks for a tasty new chicken stir fry recipe!"
"Excellent recipe yummy enough that being healthy is just a nice bonus. The oregano plus cumin plus lemon all really blend wonderfully while each definitely maintaining their own distinctive flavors. Thick cut mushrooms were an excellent suggestion, too. I have to agree that prep time took me quite a bit longer because of all the cutting, but much of that can be done in advance. Cooking time, too, took a little longer for the veggies to get cooked to that perfect crisp tender state, and next time I'll add the cumin and oregano before the veggies just to make it a little easier to blend them in since there is so much volume. This is a keeper that I'll make again and again."
"I make this all the time. We are on the south beach diet and with this recipe it does not feel like a diet at all. We top with light sour cream and part skim mozzerella cheese and it is awesome.. Great way to get in your veggies.."
"I was looking for a way to use up the leftover bell pepers I had (half a red, half a green, and half a yellow) before they went bad and stumbled upon this. I didn't have mushrooms, and I had to replace fresh lemon, garlic cloves, and fresh parsley with bottled, jarred minced, and dried respectively. I also had leftover chicken breast tenders, but only about a handful's worth. I otherwise followed this recipe exactly, adding a couple drops more of lemon juice. I was almost worried this would be too dry. It was very nice though, good flavor and colorful. Liked the lemon in this. I served this over white rice. BF's only criticism? He said I should have cut the bell peppers smaller, lol. :) Thanks Annacia for a simple and fresh-tasting dinner. :)"
"I am trying to eat healthier these days and with recipes like this it won't be hard to do. I added more mushrooms because I love them and I only used red and green peppers, but it was delicious nonetheless. I served it with brown rice. I loved the lemon flavor. It can't get much better than tasty and healthy in my book! Thanks, Annacia."
"Loved it. The addition of the lemon and parsley gave this dish real brightness and made a treat out of this simple stir-fry. I used orange peppers in lieu of the yellow and otherwise followed the recipe. My only adjustment next time will be to add more mushrooms and drop the into the skillet a bit later as they were cooked before the onions or peppers. Deee-lish-ious nonetheless. Thanks!"
"This was good and easy to make. I used a frozen blend of peppers and onion. I didn't have mushrooms. We all liked this but the rest of my family thought it needed some type of sauce as they thought it was a bit dry. I enjoyed it as is."
"This was very tasty, and even the non-dieters loved this recipe. It was so good, I didn't have any leftovers to take to work the next day."
"I make this w/out the garlic and mushrooms, and adding chili powder. I use the parsley, but you can sub cilantro. I serve this w/tortillas or seasoned rice for the guys; for me, it's very low carb and very filling w/out the starch. Thanks for posting."
"Very good recipe. I would make this again. It took me a while for prep though because I had to cut up everything. So I wouldn't agree with only 7 min prep unless everything was already cut up."
"I made this last night with green, red & orange peppers instead of yellow. I really enjoyed the tang that the lemon gave the dish. Thanks for an easy and healthy meal Annacia!"
"i tried this and found it to be very tasty...and healthy...thanks so much for sharing."