Low Sodium Lemon Chicken Stir Fry

ChefBinks's picture

Oct. 18, 2011

Ingredients

Canola oil 2 Tablespoon
Lemon juice 2 Tablespoon
Low sodium soy sauce 2 Tablespoon
Peas 1/2 Cup (8 tbs)
Low sodium stock 1/2 Cup (8 tbs)
Water 1/2 Cup (8 tbs)
Confectioner's sugar 2 Tablespoon
Chicken 1/2 Cup (8 tbs) , chopped
Corn starch 2 Tablespoon (Leveled)
Garlic cloves 2 Medium
Mushroom 1/2 Cup (8 tbs)

Directions

MAKING

1. In a pan heat canola and add chopped garlic cloves.

2. In a cup mix corn starch, confectionary sugar and water.

3. Add chicken and cook for about 5 minutes.

4. Then add whole peas and mushrooms into the pan and cook.

5. Add soy sauce, lemon juice, the prepared corn starch syrup and cook for about 7-8 minutes.

SERVING

6. Serve hot with a drink or two.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 987Calories from Fat 512

 % Daily Value*

Total Fat 57 g87.7%

Saturated Fat 13 g65%

Trans Fat 0 g

Cholesterol

Sodium 572 mg23.83%

Total Carbohydrates 33 g11%

Dietary Fiber 2 g8%

Sugars 17 g

Protein 80 g160%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet