Cooking With Cathy- Lemon Chicken Stir Fry

Ms. Cathy from Holy Cross Health FL held an online demonstration on how she makes Lemon Chicken Stir Fry!

Servings: 4 | Serving Size: 1 1/2 Cups | Total Time: 40 minutes
Ingredients:
1 Lemon
1/2 Cup Reduced-Sodium Chicken Broth
3 Tbsp. Reduced-Sodium Soy Sauce
2 Tsp. Canola Oil
1 lb. Boneless, Skinless Chicken Breast (trimmed and cut in 1-inch pieces)
10 oz. Mushrooms (halved and quartered)
1 Cup Carrots (diagonally sliced , 1/4 inch thick)
2 Cups Snow Peas (6 oz., stems and strings removed)
1 Bunch of Scallions (cut into 1 inch pieces)
1 Tbsp. Chopped Garlic

Instructions:
Grate 1 teaspoon of 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.
Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally until just cooked through (4-5 minutes). Transfer to a plate with tongs.
Add mushrooms and carrots to the pan and cook until the carrots are tender (~5 minutes). Add snow peas, white part of the scallions, garlic and lemon zest. Cooking, stirring, until fragrant (~30 seconds).
Whisk broth mixture and add to the pan; cook, stirring, until thickened (2-3 minutes).
Add the green part of the scallions and the chicken and any accumulated juices; cook, stirring, until heated through (1-2 minutes).

Original Recipe: https://www.eatingwell.com/recipe/249882/lemon-chicken-stir-fry/

Видео Cooking With Cathy- Lemon Chicken Stir Fry канала Holy Cross Health