Lemon Chicken Stir Fry – 4 Points
Lemon Chicken Stir Fry – 4 Points is a gluten free and dairy free recipe with 4 servings. For $2.87 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This main course has 201 calories, 28g of protein, and 3g of fat per serving. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. This recipe from Laa Loosh requires black pepper, low sodium soy sauce, cornstarch, and snow peas. Plenty of people made this recipe, and 2362 would say it hit the spot. With a spoonacular score of 95%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Chicken and Eggplant Stir Fry – 6 Points, Chicken and Asparagus Stir Fry – 5 Points, and Chicken Stir Fry with Date Molasses – 6 Points.
Servings: 4
Preparation duration: 35 minutes
Cooking duration: 40 minutes
Ingredients:
1/2 tsp black pepper
1 cup sliced carrots
2 tsp cornstarch
1/2 cup fat free chicken broth
4 garlic cloves, minced
1 bunch green onions, cut into small pieces
1 lemon
3 tbsp reduced-sodium soy sauce
1 cup red bell pepper, chopped into bite size pieces
1 lb boneless, skinless chicken breasts, cut into bite sized pieces
2 cups snow peas, stems and strings removed
Equipment:
frying pan
whisk
bowl
Cooking instruction summary:
InstructionsSpray 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, scallions, 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.
Step by step:
1. 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.
2. Add chicken to skillet and cook, stirring occasionally, until just cooked through, 4 to 5 minutes.
3. Transfer to a plate.
4. Add bell pepper and carrots to the pan and cook until the carrots are just tender, about 5 minutes.
5. Add snow peas, scallions, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds.
6. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes.
7. Add in chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.
Nutrition Information:
covered percent of daily need
