Dinner
Lemon Chicken Stir-Fry
Tender chicken sizzles with mushrooms, carrots, and snow peas until just cooked, then everything glistens in a bright lemon soy sauce that clings to each bite. Fresh scallions and garlic finish the dish with a burst of aroma and color.
- Total
- 31 min
- Prep
- 15 min
- Cook
- 16 min
- Serves
- 6
Nutrition per Serving
- Calories
- 223
- Protein
- 28g
- Carbs
- 14g
- Fat
- 7g
- Fiber
- 3g
- Sugar
- 5g
- Sodium
- 555mg
Ingredients
- 1 lemon
- 1/2 cup reduced-sodium chicken broth
- 3 tbsp reduced-sodium soy sauce
- 2 tsp cornstarch
- 1 tbsp canola oil
- 1 lb boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
- 10 oz mushrooms, halved or quartered
- 1 cup diagonally sliced carrots, (1/4 inch thick)
- 2 cup snow peas, (6 ounces), stems and strings removed
- 1 bunch scallions, cut into 1-inch pieces, white and green parts divided
- 1 tbsp chopped garlic
Instructions
- Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.