Lemony Sugar Snap & Chicken Stir-Fry (Printer-Friendly Version) | Eating Well
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Lemony Sugar Snap & Chicken Stir-Fry

http://www.eatingwell.com/recipes/lemony_sugar_snap_chicken_stir_fry.html

From EatingWell:  May/June 1998, The EatingWell Diabetes Cookbook (2005)

This recipe uses the speedy cooking technique of a stir-fry, but instead of the typical Asian seasonings, it is brightened with lemon zest and parsley.

4 servings, about 1 1/2 cups each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Cut chicken into 1-by-2-inch strips; season with salt and pepper. Place flour in a shallow pan and dredge the chicken strips in it, shaking off excess. (Discard any leftover flour.)
  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add peas and stir-fry until bright green, 2 to 3 minutes. Transfer to a large bowl.
  3. Add the remaining 2 teaspoons oil to the pan and heat on medium-high until shimmering. Add chicken and cook, stirring, until lightly browned and opaque in the center, 4 to 5 minutes. Transfer the chicken to the bowl with the peas.
  4. Add broth and garlic to the pan; cook until reduced to 1 cup, 6 to 8 minutes. Reduce heat to medium and return the chicken and peas to the pan. Cook until heated through. Add parsley, lemon zest and lemon juice. Serve immediately.

Nutrition

Per serving : 263 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 64 mg Cholesterol; 17 g Carbohydrates; 28 g Protein; 3 g Fiber; 187 mg Sodium; 237 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 1 vegetable, 4 very lean meat