Lemon Chicken Stir-Fry

Preparation

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, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs.
3. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds.
4. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2-3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1-2 minutes.

Tips

Per serving: 225 calories; 6 g fat (1 g saturated fat, 3 g mono unsaturated fat); 63 mg cholesterol; 14 g carbohydrates; 27 g protein; 3 g fiber; 448 mg sodium; 796 mg potassium

Nutrition Bonus: Vitamin A (110% daily value), Vitamin C (60% dv), Potassium (23% dv), Iron (15% dv).

Exchanges: 2 vegetable, 3 lean meat, 1 fat

Contributed by: EatingWell.com

Spiked with lots of zesty lemon, this delectable chicken stir-fry has a colorful mix of snow peas, carrots and scallions. Feel free to substitute with other thinly sliced vegetables, such as bell peppers or zucchini. Serve with rice noodles or brown rice.