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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 lemon |
1/2 cup(s) reduced sodium chicken broth |
3 tablespoon(s) reduced sodium soy sauce |
2 teaspoon(s) corn starch |
1 tablespoon(s) canola oil |
1 pound(s) boneless, skinless chicken breasts, trimmed & cut into 1 pieces |
10 ounce(s) mushrooms, halved or quartered |
1 cup(s) carrots, diagonally sliced, 1/4 thick |
2 cup(s) snow peas, stems & strings removed |
1 bunch(es) scallions, cut into 1 pieces, white & green parts divided |
1 tablespoon(s) garlic, chopped chopped |
Directions:
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, 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.
3. Per serving: 225 calories; 14 g carbohydrates; 6 g fat (1 g sat, 3 g mono); 27 g protein; 63 mg cholesterol; 3 g dietary fiber; 796 mg potassium; 448 mg sodium. Nutrition bonus: Vitamin A (110% daily value), Vitamin C (60% dv), Potassium (23% dv), Iron (15% dv).
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