27 May Fit2Go Recipe: Mom’s Lemon Chicken Stir Fry
WHAT IT IS:
Inspired by my mother, this was a staple dinner growing up. Easy to make and done all in one skillet but don’t let the simplicity fool you because this dish is packed with zingy lemony flavor!
WHAT YOU’LL NEED:
Fresh Ingredients:
- 1 lb boneless skinless chicken breast
- salt & pepper to taste (I recommend pink Himalayan sea salt and course fresh ground black pepper
- 2 C chicken broth
- 3/4 C uncooked Jasmine rice
- 1/2 yellow onion diced
- 4 Large carrots cut into 1/2″ coins
- 1/4 C lemon juice (or more if you want more lemon flavor)
- 1 15oz pack string-less sugar snap peas or 2 8oz bags
- 1 T olive oil
Kitchen Equipment:
- Mixing spoons
- Meat Tenderizer
- Jumbo frying pan or sauteing pan with lid
- Cutting Board
- Chef Knives
Krista’s Recommended Kitchen Items:
These are the products I use which I really like and recommend because you won’t be disappointed. Certain kitchen items can really make a difference. Different materials of baking sheets and other cookware (skillets etc.) can distribute the heat to the food differently creating different cook times and different results!
- Food Scale for accurate measurements
- Rachel Ray Baking Sheets (These baking sheets are my favorite because they are durable and the material evenly distributes the heat yielding better results than other baking sheets I’ve used)
- Stainless Steel Mixing Bowls (I recommend using stainless steel mixing bowls because they clean up a lot easier. Often times you just need to rinse them out. They don’t fray inside like plastic ones and since they aren’t plastic you can guarantee there are no harmful chemicals leaking in to your food!)
- Cutting Board
- Chef Knives
- Crock pot (Keep it simple! This is a very nice, sleek looking stainless steel crock pot which has lasted me 5+ years so far. Stainless steel means it doesn’t stain if anything runs down the sides. Just wipe off and it will stay looking brand new!)
- Crock pot liners (For a simple, quick and easy clean up. Simply line crock pot with this, and then toss when finished! Worth the money. Washing by hand is a pain, you often have to let it soak to remove any baked on residue. If you’re using a dishwasher- think about it- How much are you spending on dish washer soap and running hot water for the dish washer? A crock pot takes up a lot of room in the dishwasher which allows you to be able to put less dishes in!)
- Meat thermometer (I like this meat thermometer because it is sleek and simple to use. There are some crazy meat thermometers out there these days, ones with multiple probes and even blue tooth! But keep it simple, trust me you will be happy you did! Don’t over complicate things! I’m a great cook, and this is all I use. It is all you need!)
- Mixing spoons (These mixing spoons are coated in silicone which makes them non-stick and they do not splinter or stain like wooden ones. This a durable set for a good cost!)
- Not used for this recipe, but used for many others: I recommend a cast iron skillet in every kitchen!
- Glass Baking dishes– Holds the heat well, also distributes it evenly for better baked items. Won’t cause cold spots in the food from uneven heating and the surface doesn’t overhead as metal does causing the outside of your food to be burnt!
- Stainless Steel Stock pot– Stainless steel makes for easy clean up and distributes heat evenly to your food without burning it on the bottom (as long as you are stirring per instructions)
- Meat tenderizer– This is a must for meat especially chicken! This one is heavy duty stainless steel- meat wont stick in between grooves like silicone coated tenderizers tend to have happen. It is also heavy so that means less effort on your part! You don’t have to pound as hard!
INSTRUCTIONS:
- Tenderize chicken so it is thin and beginning to fall apart
- Cut chicken into approximately 1.5″ cubes/ small strips
- Heat olive oil in pan over medium heat
- Add chicken and onions and salt and pepper to taste (since this is the only seasoning, I go pretty heaby!)
- Saute until chicken slightly browned on each side
- Add peas, carrots, chicken broth, lemon juice and jasmine rice
- Reduce heat to simmer and cover
- Stirring occasionally, cook until rice has absorbed most of the liquid and is fully cooked
- Throughout cooking process taste after a few minutes of simmering and if you desire more lemon flavor, add more!
- Serve!
NUTRITION INFO:
Makes 4 servings
Amount per serving:
Calories: 320
Calories determine your weight.
Macronutrients:
Macronutrients contribute to your body composition (fat vs. muscle).
Protein: 31g
Fat: 6g
Carbs: 32g
