Categories: Asian, Gluten-Free, Poultry

Ingredients

• 1 lemon
• 1/4 cup reduced-sodium chicken broth
• 1 1/2 tablespoons reduced-sodium soy sauce
• 1 teaspoons cornstarch
• 1/2 tablespoon canola oil
• 1/2 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
• 5 ounces mushrooms, halved or quartered
• 1/2 cup diagonally sliced carrots, (1/4 inch thick)
• 1 cups snow peas, (6 ounces), stems and strings removed
• 1/2 tablespoon chopped garlic

Directions

1. Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.

2. Heat oil in a large skillet over medium-high heat.

3. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs.

4. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes.

5. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes.

6. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.

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