01 January 2010
Forget Take-Out: Healthy Lemon Chicken at home for a healthy New Year
Entering a new year, I rarely ever make resolutions because they just don't seem plausible. I am, however, making one resolution: save money and eat out less. This is an easy resolution to keep since I don't eat out often and I budget my meals carefully every Sunday. But...I have an occasional addiction to kick.
I think I've mentioned my weakness for Chinese takeout before a number of times on this blog, but it deserves reiterating. I LOVE CHINESE TAKEOUT. Tortilla chips are my kryptonite and takeout is my secret love (not to be confused with my crushes on baby bok choy and mini muffins).
In my quest to reinvent a healthier version of takeout, I once again looked to my trusty friends at Eating Well. If you haven't checked out their recipes, you should. They're awesome.
Lemon Chicken Stir-Fry
(reprinted from Eating Well)
1/2 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon canola oil
1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
10 ounces mushrooms, halved or quartered
1 cup diagonally sliced carrots , (1/4 inch thick)
2 cups snow peas , (6 ounces), stems and strings removed
1 bunch scallions, cut into 1-inch pieces, white and green parts divided
1 tablespoon chopped garlic
1. 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.
2. 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.