Servings: 4
Prep time: 0:40
Total time: 0:40
Calories: 225
Categories: Chicken & Other Poultry
Ingredients
• 1 lemon
• 1/2 cup reduced-sodium chicken broth
• 3 tablespoons reduced-sodium soy sauce
• 2 teaspoons cornstarch
• 1 tablespoon canola oil
• 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
• 10 ounces mushrooms, halved or quartered
• 1 cup diagonally sliced carrots (1/4 inch thick)
• 2 cups snow peas (6 ounces), stems and strings removed
• 1 bunch scallions, cut into 1-inch pieces, white and green parts divided
• 1 tablespoon chopped garlic
Directions
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.
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.
Recipe Nutrition
Per Serving: 225 Calories; 6g fat (1g saturated fat, 3g mono unsaturated fat); 63mg cholesterol; 14g carbohydrates; 27g protein; 3g fiber; 448mg sodium; 796g potassium
Here's the broth after the ingredients were mixed together. I think I had too much lemon juice which didn't allow the corn starch to do its job.
Everything is prepped and ready to cook.
Mushrooms and carrots cooking down.
Enter all other ingredients... smells so good at this point.
The plated masterpiece.
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