Crunch For Lunch Chicken Stir Fry Recipes
CRUNCH FOR LUNCH CHICKEN STIR-FRY
Another winner from the New York Daily News. This easy main course has a citrus-y flavor thanks to the fresh lemon juice and peel. Partially freezing the meat makes it easier to cut up.
Provided by Mirj2338
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Snip tips off snow peas.
- Wash them and set aside.
- Cut chicken into 1/4-inch wide strips, each about 3-inches long.
- Toss chicken with coriander in a small bowl.
- In a nonstick wok or heavy skillet, heat half the oil over medium-high heat.
- Add half the chicken and stir-fry just until cooked, about 2 minutes.
- Use a slotted spoon to remove chicken to a plate.
- Heat remaining oil and stir-fry the rest of the chicken until it is cooked.
- Remove to a plate, using slotted spoon.
- Add the snow peas and broth to wok and cook for 3 to 4 minutes, stirring occasionally, until snow peas are soft.
- Return cooked chicken to the wok.
- Stir in lemon juice.
- Season to taste with salt and pepper.
- Stir in scallions and lemon peel.
- Stir gently to combine.
- Serve hot over cooked buckwheat noodles.
Nutrition Facts : Calories 212.1, Fat 10.9, SaturatedFat 1.1, Cholesterol 54.9, Sodium 191.6, Carbohydrate 3.9, Fiber 1.4, Sugar 1.7, Protein 23.8
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