Recipe by EatingWell.com
"Spiked with lots of lemon, this delectable chicken stir-fry has a colorful mix of fiber-packed snow peas, carrots and scallions."
Watch video tips and tricks
reduced sodium chicken broth
reduced-sodium soy sauce
boneless skinless chicken breasts, trimmed and cut into 1-inch pieces
mushrooms, halved or quartered
diagonally sliced carrots (1/4-inch thick)
snow peas, stem and strings removed
scallions, cut into 1-inch pieces, white and green parts divided
This was very tasty. The only recommendation I would have is perhaps to double the amount of sauce. It was plenty to coat the chicken and vegetables, but there was not enough juice remaining to spoon onto the pasta, leaving the pasta dry. I will make it again, my husband enjoyed it.
Fantastic sauce. stir fry is one of my favorite ways to cook fresh veggies always looking for new and easy sauces anything but the standard soy sauce. this sauce fits the bill.
It was great! Fresh and simple dinner. I didn't change anything.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Chicken Stir-Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 69
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make lemony chicken served with a savory mushroom sauce.
A quick stir-fry that’s slightly sweet, slightly spicy and very veggie friendly.
See how to make a classic chicken dish with a tart lemon-butter sauce.