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Lemon Chicken Stir-Fry
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Spiked with zesty lemon, this delectable chicken stir-fry has a colorful mix of carrots, broccoli, asparagus and green onions. Delicious served with brown rice or whole grain pasta and garnished with sesame seeds.  
serves 4

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 or thighs, trimmed and cut into 1-inch pieces
10 ounces mushrooms, halved or quartered
1 cup diagonally sliced carrots, (1/4-inch thick)
2 large broccoli crowns, cut into florets
1 pound asparagus, cut into 1-inch pieces
1 bunch green onions, chopped
1 tablespoon chopped garlic
 

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Lemon Chicken Stir-Fry
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. 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. Set aside.
2. 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 and set aside.
3. Add garlic to the pan and cook for 1 to 2 minutes until fragrant. Add mushrooms, carrots, broccoli, asparagus and the reserved lemon zest. Cook and stir until vegetables are crisp tender, about 5 minutes, adding a small amount of water if necessary.
4. Add the broth mixture to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add the green onions and the chicken and any accumulated juices; cook, stirring, until heated through and slightly thickened, 1 to 2 minutes.

Per serving: 225 calories, 6g fat, 1g sat fat, 14g carbohydrates, 27g protein, 448mg sodium, 3g fiber
 

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