Easy, healthy and quick chicken dinner

Try this quick recipe!

Lemon-Chicken Stir-Fry

Serves 4

Ingredients:
1 lemon
1/2 cup reduced sodium chicken stock
3 T soy sauce
2 teaspoons cornstarch
2 T canola oil
1 pound boneless chicken breast, cut into bite size pieces
1 cup sliced carrots
10-12 ounces sliced mushrooms
1 cup snow peas, cut in half
1 shallot, minced

Instructions:
Grate 1 T lemon zest and set aside, then juice the lemon and reserve juice.
In a small bowl, whisk together the juice, soy sauce, broth and cornstarch; set aside.
Heat oil in a large skillet over medium high heat.
Add remaining ingredients and cook, stirring, until chicken is done and veggies are just tender. Add lemon zest at the last minute.
Serve over brown rice.