Lemon Chicken Stir-Fry



4 servings, about 1 3/4 cups each

Total Time: 40 minutes


Ingredients


  • 2 lemons
  • 1/2 cup reduced-sodium chicken broth
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon xtra virgin olive oil
  • 2 pounds boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
  • 1 cup diced onions
  • 1 cup red,yellow & green peppers, sliced
  • 2 Tbsp chopped garlic
  • 2 cups of smashed baked potatoes

Preparation



  1. Bake potatoes until done and scoop out potato and smash & discard skin.Turn off oven and place potatoes in there to keep warm.
  2. 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.
  3. 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 peppers & onions to the pan and cook until they are just tender, about 5 minutes. Add 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 the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.
  4. Serve on top of smashed potatoes.


Nutrition


Per serving:
412 calories;
4g fat ( 1 g sat , 3 g mono );
63 mg cholesterol;
40g carbohydrates;
0 g added sugars;
54 g protein;
3 g fiber;
348 mg sodium;
796 mg potassium.