LEMON CHICKEN STIR-FRY
Spiked with lots of zesty lemon, this delectable chicken stir-fry has a colorful mix of snow peas, carrots and scallions. But feel free to substitute other thinly sliced vegetables, such as bell peppers or zucchini. Serve with: Rice noodles or brown rice.
Provided by EatingWell Test Kitchen
Categories Healthy Stir Fry Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.
Nutrition Facts : Calories 223.3 calories, Carbohydrate 13.7 g, Cholesterol 62.7 mg, Fat 6.6 g, Fiber 3.4 g, Protein 28 g, SaturatedFat 1.1 g, Sodium 554.7 mg, Sugar 5.3 g
LEMON-GINGER VEGETABLE STIR FRY SAUCE
This healthy vegetable stir fry sauce tossed with fresh veggies, tofu and quinoa is a quick and easy vegan weeknight meal. It's loaded with flavor from lemon and ginger, and is ready in just 15 minutes!
Provided by Anjali Shah
Categories Main Course
Time 15m
Number Of Ingredients 14
Steps:
- In sauté pan over medium-high heat, add sesame oil, soy sauce, ginger, lemon peel and hoisin sauce and heat through.
- Add asparagus, carrots, broccoli, pineapple, chili pepper and water, cover and cook for 2 minutes. Remove cover and continue cooking to desired softness.
- Lower heat and stir in baby spinach and strawberries.
- Heat on low just until the spinach leaves have slightly wilted (about 2-3 minutes).
- Serve warm, over cooked quinoa.
Nutrition Facts : Calories 210 kcal, Carbohydrate 31 g, Protein 7 g, Fat 9 g, SaturatedFat 1 g, Sodium 390 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving
THE EASIEST VEGETABLE STIR FRY
Steps:
- In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
- In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
- Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired
Nutrition Facts : Calories 152 kcal, Carbohydrate 27 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 643 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
THE BEST VEGETABLE STIR FRY RECIPE
Vegetable sitr fry is a quick one-pan dish ready in under 30 minutes. Sauteed veggies in an easy sweet and savory stir fry sauce. The perfect recipe when craving Asian takeout that can be made at home.
Provided by Valentina Ablaev
Categories Easy
Time 25m
Number Of Ingredients 14
Steps:
- In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
- In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
- Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.
Nutrition Facts : Calories 256 kcal, Carbohydrate 31 g, Protein 7 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 444 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving
LEMONY VEGETABLE STIR-FRY
Bursting with fresh lemon flavor, we really loved this vegetable stir-fry. Filled with zucchini, bell pepper, mushrooms, carrots, and broccoli, it's just as good (and easy) as picking up take out. There's definitely a kick of spice in the sauce thanks to red pepper flakes. If you don't like heat, just cut that back a bit. Serve...
Provided by K J
Categories Vegetables
Time 25m
Number Of Ingredients 15
Steps:
- 1. Mix the sauce ingredients together (I did so in a measuring cup for easy pouring). Set aside. Place each veggie in its own bowl for easy access.
- 2. Heat wok or large skillet, with enough oil to coat bottom, over med-high heat.
- 3. Throw broccoli and carrots into the skillet (I say this because it will probably spit at you). Cook stirring constantly for about 1 minute.
- 4. Add the bell pepper and mushrooms. Stir another 1-2 minutes, until just softened.
- 5. Add the green onion and zucchini. Continue to cook, stirring constantly, until mushrooms are just browned around the edges. Turn heat down to medium.
- 6. Add the sauce and cook, stirring for about 2 minutes, until thickened. Serve immediately.
LEMON SHRIMP STIR-FRY
"I got this good-for-you recipe about 10 years ago from a friend," says Caroline Elliott of Grants Pass, Oregon. The tender shrimp and crisp-tender veggies are coated with a mild, lemony sauce that makes this dish a colorful keeper.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first five ingredients. Stir in water and lemon juice until blended; set aside., In a large skillet or wok, stir-fry shrimp in oil for 1-2 minutes or until no longer pink. Remove with a slotted spoon and keep warm. In the same pan, stir-fry celery and peppers for 2 minutes. Add the mushrooms, peas and onion; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Serve with rice.
Nutrition Facts : Calories 326 calories, Fat 9g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 449mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
LEMON CHICKEN VEGETABLE STIR-FRY
Milk in a stir-fry? No suprise that this one comes from the dairy board. It's among their most requested recipes for the past 25 years, try it for yourself and see.
Provided by No-Brussel-Sprouts
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a wok or non-stick skillet over medium high heat.
- Stir-fry onions and carrots first until tender and then add garlic, ginger, hot pepper flakes and chicken and stir until chicken is browned.
- Mix flour well into cold milk and stir into hot pan.
- Add lemon zest and peppers, stir until bubbling and slightly thickened.
- Stir in soy sauce and lemon juice.
- Sprinkle with green onions.
- Serve over hot rice.
Nutrition Facts : Calories 287.3, Fat 8.5, SaturatedFat 3, Cholesterol 78.6, Sodium 648.2, Carbohydrate 20.5, Fiber 3, Sugar 5.3, Protein 32.3
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