Lemon Chicken Stir-Fry

This recipe combines different flavors with a touch of Oriental influence. You can enjoy it with rice, pasta, or simply with vegetables. Very easy to make and quite budget-friendly.

Nutritional Content

Approximate: 1 1/2 cup, recipe makes 4 servings

• Calories: 225 kcal.

• Grams of fat: 6 gr. equals 1 fat serving

• Grams of carbohydrates: 14 gr. equals 1 carbohydrate or vegetable serving

• Grams of protein: 27 gr. equals 4 protein servings

Note: nutritional information may vary according to the quantity and type of ingredients used, as well as the serving size.

Ingredients:

• 1 lemon

• 1/2 cup defatted chicken broth

• 3 tablespoons low-sodium soy sauce

• 2 teaspoons cornstarch

• 1 tablespoon canola oil

• 450 gr boneless chicken breast, cut into cubes

• 280 gr fresh mushrooms, sliced

• 1 cup carrot slices

• 2 cups Chinese long beans

• 1/2 cup scallions

• 1 tablespoon minced garlic

Preparation:

• From the lemon, remove 1 teaspoon of zest and set aside. Squeeze the lemon and extract 3 tablespoons of juice, combine with the chicken broth, soy sauce, and cornstarch.

• Heat the oil in a skillet over medium-high heat. Add the chicken and cook, stirring constantly for 4-5 minutes or until fully cooked. Transfer to a plate and set aside.

• Place the mushrooms and carrots in the skillet, cook for 5 minutes or until the carrots are tender. Add the long beans, scallions, garlic, and lemon zest. Cook, stirring for 30 seconds.

• Stir the chicken broth mixture and add to the skillet with the vegetables. Cook, stirring for 2-3 minutes or until thickened. Add the chicken, stir to coat well with the sauce, and cook until heated through, 2-3 minutes.

Enjoy!