lemon chicken stir fry

Lemon Chicken Stir-Fry Serves: 4


Lemon Sauce:

  • 1/2 cup vegetable stock or water
  • 1/4 cup lemon juice
  • 1 tablespoon cornstarch
  • 2 teaspoons apple juice or dry sherry
  • 2 teaspoons light soy sauce
  • 1 teaspoon chili sauce
  • 1 chicken-flavored bouillon cube, crushed OR 1 teaspoon instant chicken bouillon granules

Chicken and Vegetables:

  • 2 tablespoons vegetable oil
  • 1 pound boneless, skinless chicken breasts, cut into thin strips
  • 2 cloves garlic, crushed
  • 4 cups cut-up fresh vegetables such as green onions, fresh mushrooms, carrots, red pepper,
  • Broccoli florets, snow peas and celery
  • 2 tablespoons Equal® Spoonful or Granulated*
  • Hot cooked rice (optional)

*May substitute 3 packets Equal® sweetener

Cooking Instructions:

  • For Lemon Sauce, combine vegetable stock, lemon juice, cornstarch, apple juice, soy sauce, chili sauce and chicken-flavored bouillon cube in small bowl until smooth. Set aside.
  • Heat oil in wok or heavy frying pan over medium heat. Cook and stir chicken and garlic until chicken is no longer pink, about 10 minutes. Remove from pan; keep warm.
  • Add vegetables. Cook and stir about 3 minutes or until heated through.
  • Return chicken to pan; add Lemon Sauce. Cook until sauce is thickened and bubbling. Stir in Equal®. Serve over rice, if desired.

For more Diabetes Friendly recipes, visit diabetes.org.


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