. Recipes: LEMON CHICKEN STIR-FRY

LEMON CHICKEN STIR-FRY




LEMON CHICKEN STIR-FRY




INGREDIENTS: 
1 Lemon,
500 gm Boneless, Skinless Chicken Breasts, trimmed and cut into 1-inch pieces,
3 tbsp Soy Sauce,
1 tsp Cumin Seeds,
2 tsp Cornstarch,
1 cup Carrots, sliced diagonally 1/4-inch thick,
1 bunch Scallions, cut into 1-inch pieces, white and green parts divided,
300 gm Mushrooms, Halve,
1 tbsp Chopped Garlic,
2 cup Snow Peas, stems and strings removed,
1/2 cup  Chicken Broth,
3-4 Green Chillies,
1 tbsp Canola Oil




PREPARATION:

Grate 1 tsp Lemon Zest and set aside. Juice the Lemon and whisk  Juice with Broth, Soy Sauce, and Cornstarch in a small bowl.Heat Oil in a large skillet over medium-high heat. Add Chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with Tongs. Add Mushrooms and Carrots to the pan and cook until the Carrots are just tender, about 5 minutes. 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. Add Green Chilies and Scallion Greens, Cumin Seeds, Chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes. LEMON CHICKEN STIR-FRY is ready to serve.

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