Lemon Chicken Stir-fry

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lemon
• 1/2 cup reduced-sodium chicken broth
• 3 tablespoons reduced sodium soy sauce
• 2 teaspoons cornstarch
• 1 tablespoon canola oil
• 1 lb chicken breast, boneless skinless trimmed and cut into 1-inch pieces
• 10 ounces mixed mushrooms, halved
• 1 cup diagonally sliced carrot, 1/4 inch thick
• 2 cups snow peas, 6 ounces, stems and strings removed
• 1 bunch scallion, cut into 1-inch pieces, and green parts divided
• 1 tablespoon chopped garlic

Recipe

• 1 grate 1 teaspoon lemon zest and set aside.
• 2 juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.
• 3 heat oil in a large skillet over medium-high heat. add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes.
• 4 transfer to a plate with tongs.
• 5 add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes.
• 6 add snow peas, scallion whites, garlic and the reserved lemon zest. cook, stirring, until fragrant, 30 seconds.
• 7 whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes.
• 8 add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.