Lemon Chicken Stir-Fry
Serves 4
Chicken with lots of choices of fresh vegetables to add, and served with an easy to prepare lemon sauce. Add rice, if desired.
Ingredients
LEMON SAUCE
- 1/2 cup vegetable stock OR water
- 1/4 cup lemon juice
- 1 tablespoon cornstarch
- 2 teaspoons apple juice
- 2 teaspoons lite soy sauce
- 1 teaspoon chili sauce
- 1 teaspoon instant chicken bouillon granules
CHICKEN AND VEGETABLES
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch wide strips
- 2 cloves garlic, crushed
- 4 cups cut-up fresh vegetables (green onions, fresh mushrooms, bell peppers, carrots, broccoli florets, snow peas, celery)
- 3 packets Equal® sweetener*
- Hot cooked rice, optional
Substitute 2 tablespoons Equal Spoonful for the packets.
Preparation
- For Lemon Sauce, combine all ingrdients in a small bowl until smooth; set aside.
- For Chicken and Vegetables, heat oil in wok or large skillet on medium heat. Stir fry chicken and garlic 6 to 8 minutes or until chicken is no longer pink. Remove from pan; keep warm.
- Add vegetables. Stir fry 3 to 4 minutes or until crisp-tender.
- Return chicken to pan. Stir in Lemon Sauce. Cook until sauce is thickened and bubbling. Stir in Equal. Serve over rice, if desired.
NUTRITIONAL ANALYSIS DOES NOT INCLUDE RICE.
Nutrition Information (per serving)
- Calories: 238
- Protein: 25 g
- Carbohydrates: 12 g
- Fat: 10 g
- Cholesterol: 63 mg
- Sodium: 430 mg
Exchanges
- Lean Meat - 3
- Vegetable - 1-1/2
- Fat - 1-1/4
