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Lemon-Chicken Stir-Fry

Yield Makes 4 servings


  • 1 red bell pepper (about 1/2 lb.)
  • 1/4 pound edible pea pods
  • 2 cups precooked dried white rice
  • 1 pound boned, skinned chicken breasts
  • 3 cups fat-skimmed chicken broth
  • 1 tablespoon minced fresh serrano or jalapeño chilies
  • 1 tablespoon grated lemon peel
  • 1 tablespoon cornstarch
  • 2 tablespoons lemon juice
  • 1/4 cup chopped green onions (including tops)

Nutrition Information

  • calories 379
  • caloriesfromfat 4 %
  • protein 37 g
  • fat 1.7 g
  • satfat 0.4 g
  • carbohydrate 51 g
  • fiber 2.6 g
  • sodium 138 mg
  • cholesterol 66 mg

How to Make It

  1. Rinse, stem, and seed bell pepper, then cut into 1/4-inch-wide strips.

  2. Remove and discard stem ends and strings from pea pods. Rinse pods and cut in half crosswise.

  3. Put rice in a wide 3- to 4-quart bowl.

  4. Rinse chicken breasts and cut into 1-inch chunks.

  5. In a 10- to 12-inch nonstick frying pan over high heat, bring 2 cups broth to a boil. Pour over rice, cover, and let stand until liquid is absorbed and rice is tender to bite, about 7 minutes. Fluff with a fork.

  6. Meanwhile, return pan to heat. Add chicken and stir until surface is no longer pink, 1 to 2 minutes. Add bell pepper, pea pods, chilies, and lemon peel. Stir just until chicken is no longer pink in center of thickest part (cut to test), about 5 minutes.

  7. Blend cornstarch and remaining broth until smooth. Stir into pan and continue stirring until mixture boils, about 1 minute. Add lemon juice.

  8. Pour chicken over rice. Sprinkle with green onions.