Lemon-Ginger Chicken Stir-Fry
Source of Recipe
Cooking Light 8/01
List of Ingredients
1 pound skinless boneless chicken breast, cut into 1-inch strips
1/4 teaspoon freshly ground black pepper
1 teaspoon canola oil
3/4 cup thinly sliced onion
2 tablespoons minced peeled fresh ginger, divided
1 teaspoon dark sesame oil
2 cups julienne-cut yellow squash
1 cup red bell pepper strips
1 tablespoon grated lemon rind
1 tablespoon minced fresh garlic
3 tablespoons honey
3 tablespoons low-sodium soy sauce
3 tablespoons fresh lemon juice
2 tablespoons water
2 teaspoons cornstarch
3 cups hot cooked jasmine rice
Recipe
Sprinkle the chicken with black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken, onion, and 1 tablespoon ginger, and stir-fry 4 minutes. Remove from pan, and keep warm.
Heat sesame oil in pan over medium-high heat. Add the squash and bell pepper; stir-fry for 3 minutes. Combine 1 tablespoon minced ginger, lemon rind and next 6 ingredients (lemon rind through cornstarch) in a small bowl. Add the chicken and honey mixture to pan, and stir-fry for 4 minutes or until chicken is done. Serve with rice.
YIELD: 4 Servings (serving size: 1 cup chicken mixture and 3/4 cup rice). 395 cal, 4.3g fat, 31.4g pro, 57g carb, 66mg chol, 479mg sodium
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