Dreaming of Lemon Chicken...

So I love lemon chicken but I hate that when you order it from a Chinese restaurant it's deep fried and loaded with greasy calories and I usually end up with a total stomach ache because I ate all that plus fried rice.

So here's a good sub for that greasy craving.



Stir Fry Lemon Chicken
Serves 6

2 lbs chicken breast, cut into bite size pieces
1 1/2 cups sliced carrots
3 cups snow peas
1 cup bell peppers, sliced
1 bundle of green onions, diced
3/4 cup fat free reduced sodium chicken broth
2 lemons
4 tsp reduced sodium soy sauce
1 tbsp corn starch
1 tbsp minced garlic
1 tsp pepper 

1. zest lemon and save 1 tsp for later (I used a little more)
2.  juice lemons, mix in broth, soy sauce, pepper & cornstarch, mix and set aside
3. spray a large skillet with cooking spray and sautee chicken until done.  Transfer to a plate
4. respray skillet, add in bell peppers & sliced carrots and saute for about 5 minutes (I usually add a little bit of water to steam/saute)
5. add snow peas, green onions, zest and garlic and saute a few more minutes until you can smell that lovely sell.
6. re-mix the sauce and add into the veggies until sauce thickens.
7. add chicken and rewarm and cook until done.  Serve with rice

VERDICT: this was good, my family loved it and it had a nice little tang to it.  There is quite a bit of prep for this but once it's all done putting it all together is easy.  I served this with rice that I added a bunch of herbs to and a little bit of butter in my rice cooker and roasted asparagus (add extra points of course)...

Calories: 214
Fat: 2
Fiber: 3
Momentum Points: 4