Ingredients
- 1 lemon
1/2 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon canola oil (used EVOO)
1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
10 ounces mushrooms, halved or quartered
1 cup diagonally sliced carrots, (1/4 inch thick)
2 cups snow peas, (6 ounces), stems and strings removed
1 bunch scallions, cut into 1-inch pieces, white and green parts divided (Used 1 large green & red pepper)
1 tablespoon chopped garlic
Description
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.
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