Wednesday, February 29, 2012

Lemon Chicken Stir-Fry

Here's another awesome recipe I found thanks to Pinterest.  It is from the web site, LaaLoosh.com.  I have made this dish twice now, and it is awesome!

If you love the flavor of lemon, you will love this dish.  But, I do have to admit something.  Both times I have made it, I have used a bag of frozen stir-fry vegetables.  Since softball and baseball season has started, time to make dinner has drastically shrunk.  If there isn't the standard practice, there's batting lessons.  So, I feel no shame in using a bag of frozen stir-fry veggies to speed things along.

The store I shop at has two different varieties of stir-fry veggies.  I have tried both and both are excellent.  This recipe is so simple and quick.  I made white rice as a side and that probably took the longest to prepare.  I used jasmine rice and cooked it in chicken stock.  I took 2 parts boiling chicken stock and 1 part jasmine rice in a saucepan.  Place lid on pan, turn down to low and cook 15-20 minutes.  Turn off heat and allow to sit at least 5 minutes then fluff.  So on to the main recipe:


 Lemon Chicken Stir-Fry


Ingredients:

·       1 lb. boneless, skinless chicken breasts, cut into bite sized pieces
·       1 lemon
·       1/2 cup fat free chicken broth
·       3 tbsp. reduced-sodium soy sauce
·       2 tsp. cornstarch
·       1/2 tsp. black pepper
·       1 cup red bell pepper, chopped into bite size pieces
·       1 cup sliced carrots
·       2 cups snow peas, stems and strings removed
·       1 bunch green onions, cut into small pieces
·       4 garlic cloves, minced
Directions:

    Spray a large, non-stick skillet with non-fat cooking spray, and set over medium-high heat.

    Grate 1 teaspoon lemon zest and set aside.  Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce, pepper and cornstarch in a small bowl.

    Add chicken to skillet and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate.

    Add bell pepper and carrots to the pan and cook until the carrots are just tender, about 5 minutes.

    Add snow peas, green onions, 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 in chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.

Servings:  4 Weight Watchers Points+ 4

As I mentioned before, I used a regular-sized bag of frozen stir-fry vegetables.  If using, defrost and drain before cooking.  The only "fresh" veggies I used was the garlic and green onions.  It says to use one bunch, so I used 4-5 green onions.  Enjoy!

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