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
Instructions
- 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 sod.
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