Lemony Sugar Snap & Chicken Stir-Fry

Lemony Sugar Snap & Chicken Stir-Fry

1 Review
From: EatingWell Magazine, May/June 1998

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound boneless, skinless chicken breasts, trimmed of fat
  • ¼ teaspoon salt, or to taste
  • ⅓ cup all-purpose flour
  • 3 teaspoons extra-virgin olive oil, divided
  • Freshly ground pepper, to taste
  • 12 ounces sugar snap peas, or snow peas (4 cups), trimmed of stem ends and strings
  • 3 cloves garlic, minced
  • ¼ cup finely chopped fresh parsley
  • 1 14-ounce can reduced-sodium chicken broth
  • 1 tablespoon freshly grated lemon zest
  • 1 tablespoon lemon juice


  • Active

  • Ready In

  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 thro

Nutrition information

  • Per serving: 244 calories; 6 g fat(1 g sat); 3 g fiber; 17 g carbohydrates; 28 g protein; 43 mcg folate; 63 mg cholesterol; 3 g sugars; 1,083 IU vitamin A; 24 mg vitamin C; 84 mg calcium; 3 mg iron; 369 mg sodium; 321 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value), Vitamin A (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: ½ other carbohydrate 1 vegetable 4 lean meat

Reviews 1

January 09, 2019
profile image
By: Laurie Plumley
I found this via Google looking for some recipe to toss leftovers into. Tbh, the flavor was there, but I had to solve for x on this recipe. It doesnt state where to add lemon juice or zest. But having cooked similar recipes, I tossed it in with my broth and reduced it down. A few things I did differently was added some white wine into the broth to give a greater flavor profile, and reduced it.down with my broth. Wanting a thicker sauce, I also added in some flour making an ALMOST rue. Worked very well. Would I use THIS recipe again? It did for a pinch, but the instructions are not %100 completed. So no.
More Reviews