Recipe for cooking lemon chicken stir-fry

Low-Fat and Low-Calorie Recipes :: Poultry Recipes

Lemon Chicken Stir-Fry

10% calorie reduction from traditional recipe

Lemon Sauce
1/2 C. vegetable stock or water
1/4 C. lemon juice
1 Tbsp. cornstarch
2 tsp. apple juice or dry sherry
2 tsp. light soy sauce
1 tsp. chili sauce
1 chicken-flavored bouillon cube, crushed or
    1 tsp. instant chicken bouillon granules

Blend all ingredients in sm. bowl until smooth.

Chicken and Vegetables
2 Tbsp. canola oil
1 lb. boneless, skinless chicken breasts, cut into strips
2 cloves garlic, crushed
4 C. cut up fresh vegetables, such as green onions, fresh mushrooms,
    carrots, red pepper, broccoli florets, snow peas and celery
2 Tbsp. Sugar replacement

*May substitute 3 packets Sugar replacement

For Lemon Sauce, Mix together vegetable stock, lemon juice, cornstarch, apple juice, soy sauce, chili sauce and chicken-flavored bouillon cube in sm. bowl until smooth. Set aside.

Heat oil in wok or frying pan over med. heat. Cook and stir chicken and garlic until chicken is no longer pink, about 10 min. Remove from pan; keep warm.

Add vegetables. Cook and stir about 3 min. or until heated through.

Return chicken to pan; add Lemon Sauce until sauce is thickened and bubbling. Stir in Sugar replacement. Serve over rice, if desired.

Makes approximately 4 servings

Nutrition information per servings: 243 cal.; 28 grams protein; 12 grams carbohydrate; 2 grams sugar; 9 grams fat; 1 gram saturated fat; 66 milligrams cholesterol; 308 milligrams sodium; 2 grams fiber

Food exchanges: 4 lean meat, 2 vegetable