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!
