Lemon Chicken Stir Fry Weight Watchers Recipes

Steps:

• 1. 1. Spray a large, non-stick skillet with non-fat cooking spray, and set over medium-high heat. Grate 1 teaspoon lemon zest and set aside.
• 2. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce, pepper and cornstarch in a small bowl.
• 3. Add chicken to skillet and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate.
• 4. Add bell pepper and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallions, garlic and the reserved lemon zest to skillet. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes.
• 5. Add chicken and any accumulated juices to the skillet. Cook, stirring, until heated through, 1 to 2 minutes. Serve hot.

Steps:

• In a jug, mix together the honey, lemon, stock and soy, then set aside. Toss the chicken with the cornflour so it's completely coated. Heat the oil in a non-stick frying pan, then fry the chicken until it changes colour and starts to become crisp around the edges.
• Add the carrots and red pepper, then fry for 1 min more. Pour the stock into the pan, bring to a simmer, then add the sugar snap peas and bubble everything together for 5 mins until the chicken is cooked and the veg are tender. Serve with noodles.