Wednesday, April 22, 2009


Adapted from “EatingWell” June 2009 (this is my problem with this mag. I received the June issue in APRIL, full of summer recipes! But this one was good so I’ll try not to lose the magazine until the summer.)

Zest of one lemon
3 tablespoons lemon juice
½ cup chicken stock
3 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon canola oil
2 boneless skinless chicken breasts, cut into 1 inch slices
1 cup diagonally sliced carrots
2 cups snow peas, stems and strings removed, cut into bite sized pieces
1 bunch sprouting broccoli or broccoli (stems peeled and sliced and florets separated)
1 bunch scallions or spring onions, white part sliced
1 tablespoon chopped garlic or green garlic

Whisk together juice, stock, soy sauce and cornstarch and set aside.

Steam or blanch broccoli until bright green – don’t over cook. Drain and rinse with cold water.

Heat oil in wok over medium high heat and stir-fry chicken, in two batches, until cooked through, 4 – 5 minutes. Transfer to a plate with tongs. Add carrots and cook about 5 minutes. Add snow peas, broccoli, and onions stir-frying for a minute or two, then garlic and zest, cooking for about 30 seconds, until fragrant. Re-whisk the stock mixture and add to the pan. Cook, stirring, until thickend, about 2 -3 minutes. Add chicken and its juices and stir until heated through. Serve over brown rice or noodles.

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