 |
Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
I needed to be able to adjust the servings and I'm not to good at doing it on my own so I entered it here so RZ could do it for me. I served it with steamed jasmine rice and it was fantastic. I think next time I might add a little fresh grated ginger root though. Ingredients:
1 lemon |
1/2 cup reduced-sodium chicken broth |
3 tablespoons reduced sodium soy sauce |
2 teaspoons cornstarch |
1 tablespoon canola oil |
1 lb chicken breast, boneless skinless trimmed and cut into 1-inch pieces |
10 ounces mixed mushrooms, halved |
1 cup diagonally sliced carrot, 1/4 inch thick |
2 cups snow peas, 6 ounces, stems and strings removed |
1 bunch scallion, cut into 1-inch pieces, white and green parts divided |
1 tablespoon chopped garlic |
Directions:
1. Grate 1 teaspoon lemon zest and set aside.
2. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.
3. Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes.
4. Transfer to a plate with tongs.
5. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes.
6. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds.
7. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes.
8. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.
|
|