Lemon Chicken Stir-Fry

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7 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Start to Finish: 25 mins
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Lemon Chicken Stir-Fry
Ingredients
3/4
cup reduced-sodium chicken broth
3
tablespoons lemon juice
1
tablespoon cornstarch
1
tablespoon reduced-sodium soy sauce
2
tablespoons vegetable oil
1
16 ounce package frozen stir-fry vegetables (any blend)
1
pound skinless, boneless chicken breast halves, cut into thin bite-size strips
2
cups hot cooked brown rice
 
Reduced-sodium soy sauce (optional)
Directions
  1. For sauce, in a small bowl stir together broth, lemon juice, cornstarch, and the 1 tablespoon soy sauce; set aside.
  2. Pour 1 tablespoon of the oil into a large skillet; heat skillet over medium-high heat. Add stir-fry vegetables; cook and stir for 5 to 7 minutes or until crisp-tender. Remove from skillet.
  3. Add the remaining 1 tablespoon oil to skillet; add half of the chicken. Cook and stir for 2 to 3 minutes or until chicken is no longer pink. Remove from skillet. Repeat with the remaining chicken (add more oil if necessary). Return all of the chicken to skillet; push from center of skillet.
  4. Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Return vegetables to skillet; stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve with hot cooked rice. If desired, pass additional soy sauce.
Nutrition Facts (Lemon Chicken Stir-Fry)
    Per serving:
  • 350 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 3 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 66 mg chol.,
  • 351 mg sodium,
  • 33 g carb.,
  • 4 g fiber,
  • 5 g sugar,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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