Lemon Chicken Stir-Fry

Name: Lemon Chicken Stir-Fry
Ingredients: 1 lemon; 1/2 cup reduced-sodium chicken broth; 3 tablespoons reduced-sodium soy sauce; 2 teaspoons cornstarch; 1 tablespoon canola oil; 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces; 10 ounces mushrooms, halved or quartered; 1 cup diagonally sliced carrots, (1/4 inch thick); 2 cups snow peas, (6 ounces), stems and strings removed; 1 bunch scallions, cut into 1-inch pieces, white and green parts divided; 1 tablespoon chopped garlic

Lemon Chicken Stir-Fry was pinched from <a href="http://www.lifescript.com/health/centers/diabetes/recipes/l/lemon_chicken_stir-fry.aspx" target="_blank">www.lifescript.com.</a>

"Spiked with lots of zesty lemon, this delectable chicken stir-fry has a colorful mix of snow peas, carrots and scallions. But feel free to substitute other thinly sliced vegetables, such as bell peppers or zucchini. Serve with rice noodles or brown rice...."

INGREDIENTS

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1 lemon

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1/2 cup reduced-sodium chicken broth

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3 tablespoons reduced-sodium soy sauce

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2 teaspoons cornstarch

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1 tablespoon canola oil

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1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces

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10 ounces mushrooms, halved or quartered

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1 cup diagonally sliced carrots, (1/4 inch thick)

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2 cups snow peas, (6 ounces), stems and strings removed

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1 bunch scallions, cut into 1-inch pieces, white and green parts divided

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1 tablespoon chopped garlic

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