Lemon Ginger Chicken Stir Fry |
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Prep Time: 60 Minutes Cook Time: 11 Minutes |
Ready In: 71 Minutes Servings: 4 |
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From Cooking Light. Serving size: 1 c. chicken mixture and 3/4 c. rice. Per serving: 395 calories, 4.3 g fat, 31.4 g protein, 57 g carb, 3 g fiber, 66 mg cholesterol. Ingredients:
1 lb boneless skinless chicken breast, cut into 1-inch strips |
1/4 teaspoon fresh 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 fresh 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 (seasoned to preference) |
Directions:
1. Sprinkle chicken with black pepper.
2. Let the canola oil get heated in a large nonstick skillet over medium-high heat.
3. Add in chicken, onion, and 1 tablespoon ginger; stirfry 4 minutes.
4. Remove from pan and keep warm.
5. Add sesame oil to skillet and heat over medium-high heat.
6. Add in squash and bell pepper; stirfry for 3 mintues.
7. In a small bowl, mix together 1 tablespoon ginger, lemon rind, and the next 6 ingredients.
8. Add chicken and sauce mixture to skillet; stir-fry 4 minutes or until chicken is done.
9. Serve with rice.
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