Lemon Chicken Stir-Fry (Weight Watchers)

Vickie Parks

By
@Northwestgal

This classic Chinese dish is made healthier and is lower in calories and low-carb.


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Comments:

Serves:

4

Prep:

35 Min

Cook:

40 Min

Method:

Pan Fry

Ingredients

1 lb
boneless skinless chicken breasts, cut into bite-size pieces
1 c
sliced carrots
2 c
snow peas, stems and strings removed
1 c
red bell pepper, chopped into bite-size pieces
1 bunch
green onions, cut into small pieces
1/2 c
fat-free chicken broth
1 medium
lemon
3 Tbsp
reduced-sodium soy sauce
2 tsp
cornstarch
4 clove
garlic, minced
1/2 tsp
black pepper

Directions Step-By-Step

1
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.
2
Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce, pepper and cornstarch in a small bowl.
3
Add chicken to skillet and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate.
4
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 to skillet. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes.
5
Add chicken and any accumulated juices to the skillet. Cook, stirring, until heated through, 1 to 2 minutes.

Serve hot.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Vegetable
Regional Style: Chinese