Lemon Chicken Stir-Fry

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: 55 mins
• Serves: 4

Ingredients

• 1  lemon
• 1⁄2 cup reduced-sodium chicken broth
• 3  tablespoons reduced sodium soy sauce
• 2  teaspoons cornstarch
• 1  tablespoon canola oil
• 1  lb chicken breast, boneless skinless trimmed and cut into 1-inch pieces
• 10  ounces  mixed mushrooms, halved
• 1  cup  diagonally sliced carrot, 1/4 inch thick
• 2  cups snow peas, 6 ounces, stems and strings removed
• 1  bunch scallion, cut into 1-inch pieces, white and green parts divided
• 1  tablespoon  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.