Lemon Chicken Stir-fry 

Rating: (23 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

A colourful Asian dish with a lot less calories than you'd think, thanks to Equal® and lots of vegies.

Ingredients:

1/2 cup vegetable stock or water

1/4 cup lemon juice

1 Tbsp cornflour

2 tsp apple juice or dry sherry

2 tsp light soy sauce

1 tsp chilli sauce

1 chicken stock cube, crushed

2 Tbsp vegetable oil

400 g boneless, skinless chicken breasts, cut into thin strips

2 clove garlic, crushed

4 cup cut up fresh vegetables such as spring onions, fresh mushrooms, carrots, red capsicum, broccoli florets, snow peas and celery

2 Tbsp Equal® Spoonful (or 3 packets Equal® Sweetener)

Directions:

For Lemon Sauce: Combine vegetable stock, lemon juice, cornflour, apple juice, soy sauce, chilli sauce and chicken stock cube in a 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 vegetable. 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 and serve.

Variations:

Serve over hot steamed rice, if desire. Nutritional information does not include serving suggestion.

Author:

Equal®
Equal website

Member Comments: (2)

By: april03 - 2013-04-08
I substituted lemon juice for lemon cordial and added 1 tablespoon of sweet chilli sauce - it tastes like sweet and sour chicken. Yum.

By: tipsy59 - 2012-05-25
This recipe was absolutely beautiful i added mushroom,zuccini,red capsican ,cauliflower,shallots. and the lemon sauce made it will be cooking this again.