Lemon Chicken Stir Fry Recipe
Servings: 2
Ingredients
- 1 Tbsp. oil
- 2 x boneless skinless chicken breasts - (8 ounce) cut into strips
- 2 x garlic cloves crushed
- 1 x onion thinly sliced
- 1 x carrot thinly sliced
- 1/2 c. thinly-sliced celery
- 1/2 c. sliced zucchini
- 8 x snow peas
- 1/4 c. sliced green or possibly red pepper Lemon Sauce (see below)
- 1 tsp Equal For Recipes (or possibly 3 packets Equal sweetener or possibly 2 Tbsp. Equal Spoonful)
- 1/2 c. vegetable stock (or possibly water)
- 4 Tbsp. lemon juice
- 2 tsp cornstarch
- 2 tsp apple juice (or possibly dry sherry)
- 2 tsp soy sauce
- 1 tsp chili sauce
- 1 x chicken-flavored bouillon cube
Directions
- Heat half of oil in wok or possibly heavy frying pan. Cook and stir chicken and garlic till lightly browned. Set aside.
- Add in remaining oil to pan. Saute/fry vegetables about 3 min till heated through.
- Return chicken to pan, add in Lemon Sauce and cook till sauce is slightly thickened and bubbling. Stir in Equal. Stir till sauce boils and thickens. Serve over rice, if you like.
- For the Lemon Sauce: Blend all ingredients in small bowl till smooth.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1521g | |
| Recipe makes 2 servings | |
| Calories 668 | |
| Calories from Fat 98 | 15% |
| Total Fat 11.25g | 14% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.19g | |
| Cholesterol 27mg | 9% |
| Sodium 1040mg | 43% |
| Potassium 2661mg | 76% |
| Total Carbs 99.21g | 26% |
| Dietary Fiber 37.4g | 125% |
| Sugars 7.11g | 5% |
| Protein 45.65g | 73% |
