Lemon Chicken Stir-Fry
Serves 4 (about 1-1/2 cups each)
Active time: 40 minutes | Total: 40 minutes
1/2 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons Hy-Vee cornstarch
1 tablespoon Hy-Vee canola oil
1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
10 ounces mushrooms, halved or quartered
1 cup (1/4-inch thick) diagonally sliced carrots
2 cups snow peas (6 ounces), trimmed
1 bunch scallions, cut into 1-inch pieces, divided
1 tablespoon chopped garlic
1. Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.
2. Heat oil in a large skillet over medium-high heat. Add chicken and cook until just cooked through, 4 to 5 minutes. Transfer to a plate. Add mushrooms and carrots; cook until just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the lemon zest. Cook, stirring, until fragrant, 30 seconds. Stir in the broth mixture and cook until thickened, 2 to 3 minutes. Add scallion greens and the chicken; cook, stirring, 1 to 2 minutes.
Per serving: 223 calories; 7 g fat (1 g sat, 3 g mono); 63 mg cholesterol; 14 g carbohydrate; 0 g added sugars; 28 g protein; 3 g fiber; 555 mg sodium; 716 mg potassium.
Nutrition bonus: Vitamin A (120% daily value), Vitamin C (62% dv), Potassium (20% dv), Iron (15% dv).