Lemon Chicken Vegetables Stir-Fry
This recipe has my favourite flavours of lemon, ginger and garlic. This colourful stir-fry is best served over hot rice.
- Course Main Dishes
- Prep. Time 20 mins
- Cooking Time 10 - 15 mins
- Yields 4 to 6 servings
Preparation
What You Need
Instructions
Cut chicken into thin strips. In large wok or nonstick skillet heat oil over medium-high heat; stir-fry onion and carrots until onion is tender. Add garlic, ginger, red pepper flakes and chicken; stir-fry until chicken is browned on all sides.
Whisk flour into cold milk until well mixed; stir into chicken mixture. Add lemon rind and green and red peppers; stir until bubbling and thickened slightly.
Stir in soy sauce and lemon juice. Sprinkle with green onions.
Tips
For the Adventurous: Just before serving, add 1/3 cup (80 mL) coarsely chopped fresh coriander of basil.
Healthy Eating Tip: Carrots are an excellent source of Vitamin A which is essential for proper vision, a healthy immune system and healthy skin. Milk is also a good source or Vitamin A.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 186 CaloriesProtein: 21 g
Carbohydrate: 14 g
Fat: 5 g
Fibre: 1.8 g
Sodium: 425 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
9 %
/
104
mg
Niacin:
53 %
Vitamin C:
92 %
Vitamin A:
44 %
Vitamin B6:
29 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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-
Jessica
June 6th, 2010
deeeeeeeeelish!
however, what i like to do is substitute the the sweet onion for a red onion, i find it just makes it look better and adds to the flavor!
my kids LOVE it.
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