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Lemon Chicken Stir-Fry

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Instructions Checklist
  • 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.


People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

Per Serving:

223 calories; protein 28g; carbohydrates 13.7g; dietary fiber 3.4g; sugars 5.3g; fat 6.6g; saturated fat 1.1g; cholesterol 62.7mg; vitamin a iu 5984IU; vitamin c 36.7mg; folate 53.2mcg; calcium 61.7mg; iron 2.7mg; magnesium 50.7mg; potassium 716.4mg; sodium 554.7mg; thiamin 0.2mg.


2 vegetable, 3 lean meat, 1 fat

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