I confess, I am one of those who made some changes. I was aiming for meatless monday, so I used shrimp instead of chicken. I also used bok choy instead of snow peas. The snow peas at the store were very sad looking and the boy choy looked great. I followed the directions, just making the food swaps. The cooking was a tad faster as the shrimp cooks in just a few minutes. I would make this again.
Lemon Chicken Stir-Fry
From EatingWell: May/June 2009
Spiked with lots of zesty lemon, this delectable chicken stir-fry has a colorful mix of snow peas, carrots and scallions. But feel free to substitute other thinly sliced vegetables, such as bell peppers or zucchini. Serve with: Rice noodles or brown rice.
50 Reviews for Lemon Chicken Stir-Fry
Made this for the first time and followed the recipe with the exception that I replaced the mushrooms with a red bell pepper as my husband is not a fan of mushrooms. It was delicious, zesty and incredibly easy to make. Will be making a larger batch next time for leftovers.
This was one of my favorite recipes from EW. I love the flavor of lemons, and this had a great bold taste but wasn't overpowering.
I might even add more lemon....I added some additional veggies and made it for company that had various health issues and this would work for everyone and everyone loved it. I put it over a small amount of brown rice pasta.
We loved this. After reading the comments, I left out the lemon zest, but kept the lemon juice, and it was perfect. I also left out the oil, and used a non-stick wok. (I used a little bit of water to stop the chicken sticking too much to the wok.) And I used guar gum instead of cornstarch because it's healthier. The snow peas are a must, but otherwise any additional vegetables would work well - I used carrots, green beans, baby marrow sliced lengthways, and mushrooms. Served over brown basmati rice, it was delicious.