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Lemon Chicken Stir Fry

Diabetic.Foodie's picture
Ingredients
  Vegetable broth/Water 1⁄2 Cup (8 tbs)
  Lemon juice 4 Tablespoon
  Cornstarch 2 Teaspoon
  Apple juice/Dry sherry 2 Teaspoon
  Soy sauce 2 Teaspoon
  Chili sauce 1 Teaspoon
  Chicken flavored bouillon cube 1
  Oil 1 Tablespoon, divided
  Boneless skinless chicken breasts 8 Ounce, cut into strips (2 Pieces)
  Garlic 2 Clove (10 gm), crushed
  Onion 1 , thinly sliced
  Carrot 1 , thinly sliced
  Celery 1⁄2 Cup (8 tbs), thinly sliced
  Zucchini 1⁄2 Cup (8 tbs), sliced
  Snow peas 8
  Sliced pepper 1⁄4 Cup (4 tbs), sliced (Green Or Red)
  Equal 2 Tablespoon (Spoonful)
Directions

For lemon sauce, blend vegetable broth, lemon juice, cornstarch, apple juice, soy sauce, chili sauce and chicken-flavored bouillon cube in small bowl until smooth. Set aside.
Heat half of oil in wok or heavy frying pan.
Cook and stir chicken and garlic until lightly browned.
Set aside.
Add remaining oil to pan.
Saute vegetables about 3 minutes until heated through.
Return chicken to pan; add lemon sauce and cook until sauce is slightly thickened and bubbling. Stir in Equal cook and stir until sauce boils and thickens.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Interest: 
Quick, Healthy

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