Lemon Chicken Stir-Fry - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

This stir-fry has a marvelous zip that will perk up your evening. Serve over brown rice or quinoa and wait for the requests for an encore to start pouring in.


  • 1 lemon, zest and juice
  • 1/2 cup low-sodium chicken broth
  • 3 tablespoons low--sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon canola oil
  • 1 pound boneless, skinless chicken breasts, trimmed and cubed
  • 10 ounces mushrooms, quartered
  • 1 cup carrots, 1/4” slices
  • 2 cups snow peas
  • 1 bunch scallions, sliced
  • 1 tablespoon garlic, diced


  1. Whisk lemon juice, broth, soy sauce and cornstarch in a small bowl.
  2. Heat oil in a large skillet over medium-high heat. Add chicken and stir until just cooked through. Transfer to a plate.
  3. Add mushrooms and carrots to the pan and cook until the carrots are tender. Add snow peas, scallion whites, garlic and zest. Cook until fragrant. Add the broth mixture to the pan and cook until thickened. Add scallion greens and chicken and cook until heated.
Nutritional analysis per serving: Calories 250; Total Fat 7g (9% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 83mg (28% DV); Sodium 525mg (23% DV); Total Carbohydrate 17g (6% DV); Dietary Fiber 5g (18% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 32g; Vitamin D 0% DV; Calcium 6% DV; Iron 15% DV; Potassium 20% DV; Niacin 130% DV; Vitamin B6 70% DV; Vitamin C 70% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/lemon-chicken-stir-fry/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796