member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Terry Ward      

    Lemon-Ginger Chicken Stir-Fry

    Recipe Introduction

    Source: 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


    1. 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.

    2. 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.

    3. 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 sod.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |