Chicken Lemon Stir-Fry

This recipe is taken from the 1997 Milk Calendar. The lemony sauce makes this extra special and light. - James Barber

  • Prep: 20 min
  • Cooking: 20 min
Yields 4 - 6 servings
chicken lemon stir fry

Ingredients

  • 1 1/2 cups (375 mL) rice
  • 1 tbsp (15 mL) butter
  • 1 tbsp (15 mL) vegetable oil
  • 1 onion finely chopped
  • 2 carrots diagonally sliced
  • 2 garlic cloves minced
  • 1/2 lb (225 g) snow peas
  • Salt and pepper to taste
  • 1 lb (450 g) boneless skinless chicken breasts cut into 1 inch (2 1/2 cm) cubes
  • 3 tbsp (45 mL) cornstarch
  • 1 1/2 cups (375 mL) Milk
  • 3 tbsp (45 mL) soy sauce
  • 1 tbsp (15 mL) liquid honey
  • 1 can (14 oz/398 mL) miniature corn drained
  • 2 tbsp (30 mL) lemon juice
  • 1 to 2 tsp (5 to 10 mL) grated lemon zest

Preparation

In a medium saucepan, start cooking rice according to package directions.

While rice is cooking, heat butter and oil over medium heat in large skillet. Stir-fry onion until tender. Add carrots, garlic, snow peas, salt and pepper. Stir-fry for 2 minutes. Add chicken and stir-fry until chicken is browned on all sides.

In small bowl, whisk cornstarch into milk.

Gradually add milk mixture to skillet, cook and stir until sauce comes to a boil and thickens. Stir in soy sauce, honey, miniature corn, lemon juice and grated peel.

Serve with rice.

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Nutrition

Nutritional Information

per serving
Energy: 426 Calories
Protein: 28 g
Carbohydrate: 63 g
Fat: 7 g
Fibre: 3.7 g
Sodium: 919 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 20 % / 132 mg
Folacin: 72 %
Vitamin C: 53 %
Niacin: 53 %
Vitamin B6: 41 %