Lemon Chicken with Broccoli and Ginger
1/2 cup fat-free reduced-sodium chicken broth
3 Tbsp. fresh lemon juice
1/2 tsp. salt
1/8 tsp. ground white or black pepper
1 Tbsp. coconut oil, divided
1 lb. skinless and boneless chicken breast, cut into bite-size pieces
1 Tbsp. grated or finely chopped ginger, plus 1/2 tsp. ground ginger
2 garlic cloves, chopped
1/2 cup sliced leek, white and pale green parts, 2-inch pieces
1/2 cup thinly slice red onion, in crescents
3 cups broccoli florets, cut to bite-size
1/4 cup chopped scallions, green and white parts
In measuring cup, combine broth, lemon juice, salt and pepper. Set aside.
Heat a wok over high heat. When wok is hot, drizzle half of the oil
around sides, then lift and swirl wok to coat it. Add chicken, and
stir-fry until no pink color shows, 2 minutes. Scoop out chicken and
place on plate.
Drizzle remaining oil into wok and swirl to coat. Add fresh ginger,
ground ginger and garlic and stir fry until fragrant, 30 seconds. Add
leek and onion and stir fry for 1 minute.
Pour in broth mixture, cover wok and cook for 2 minutes until broccoli
looks bright green. Return chicken to wok and stir fry until pieces are
white in the center, 1 to 2 minutes. Turn contents of wok out onto
serving platter. Sprinkle on scallions and serve.
Makes 4 servings
Nutritional Information Per Serving: Calories: 193 ; Protein: 29 g ;
Fat: 5 g ; Sodium: 452 mg; Saturated Fat: 3 g ; Dietary Fiber: 1 g ;
Carbohydrates: 8 g
Posted by: Darlene BC <dsharple@shaw.ca>
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