Lemony Sugar Snap & Chicken Stir Fry
Elizabeth Johnson
ingredients
- 1 lb boneless, skinless chicken breasts, trimmed of fat
- 1/4 t salt
- pepper
- 1/3 c all-purpose flour
- 3 t olive oil, divided
- 12 ounces sugar snap peas or snow peas (4 c), trimmed of stem ends and strings
- 1 14-oz can reduced sodium chicken broth
- 3 cloves garlic minced
- 1/4 c finely chopped fresh parsley
- 1 T freshly grated lemon zest
- 1 T lemon juice
directions
- 1
Cut chick into 1-by-2 inch strips; season with salt and pepper. Place flour in a shallow pan and dredge the chicken strips in it, shaking off excess.
- 2
Heat 1 t oil in a large nonstick skillet over medium high heat. Add peas and stir fry until bright greem 2-3 minutes. Transfer to a large bowl.
- 3
Add the remaining 2 t oil to the pan and heat on medium high until shimmering. Add chicken and cook, stirring, until lightly browned and opaque in the center, 4-5 minutes. Transfer the chicken to the bowl with the peas.
- 4
Add broth and garlic to the pan; cook until reduced to 1 cup, 6-8 minutes. Reduce heat to medium and return chicken and peas to the pan. Cook until heated through. Add parsley, lemon zest and lemon juice. Serve immediately.
Source: Eating Well
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