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Lemon Chicken Stir-Fry

     
52 Ratings
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Serves: 4 (about 1-1/2 cups each)
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All you need:

  • 1 lemon
  • 1/2 c. reduced-sodium chicken broth
  • 3 tbsp reduced-sodium soy sauce
  • 2 tsp Hy-Vee cornstarch
  • 1 tbsp Hy-Vee canola oil
  • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
  • 10 oz mushrooms, halved or quartered
  • 1 c. (1/4-inch thick) diagonally sliced carrots
  • 2 c. snow peas (6 oz), trimmed
  • 1 bunch scallions, cut into 1-inch pieces, divided
  • 1 tbsp chopped garlic

All you do:

  1. 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.
  2. Heat oil in a large skillet over medium-high heat. Add chicken and cook until just cooked through, 4 to 5 minutes. Transfer to a plate. Add mushrooms and carrots; cook until just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the lemon zest. Cook, stirring, until fragrant, 30 seconds. Stir in the broth mixture and cook until thickened, 2 to 3 minutes. Add scallion greens and the chicken; cook, stirring, 1 to 2 minutes.

Daily Values:

120% vitamin A 15% iron
62% vitamin C

Nutrition Facts per serving:

Calories: 223 Fat: 7g
Carbohydrate: 14g Protein: 28g
Cholesterol: 63mg Saturated Fat: 1g
Dietary Fiber: 3g Sodium: 555mg
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