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Lemon-Ginger Chicken Stir-Fry

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
  






Instructions



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.