Lemony Sugar Snap & Chicken Stir-Fry

This recipe uses the speedy cooking technique of a stir-fry, but instead of the typical Asian seasonings, it is brightened with lemon zest and parsley.

Prep/Cook Time: 35 Minutes, Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts, trimmed of fat
• ¼ teaspoon salt, or to taste
• Freshly ground pepper to taste
• ⅓ cup all-purpose flour
• 3 teaspoons extra-virgin olive oil, divided
• 12 ounces sugar snap peas or snow peas (4 cups), trimmed of stem ends and strings
• 1 14-ounce can reduced-sodium chicken broth
• 3 cloves garlic, minced
• ¼ cup finely chopped fresh parsley
• 1 tablespoon freshly grated lemon zest
• 1 tablespoon lemon juice

Directions

1. Cut chicken 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. (Discard any leftover flour.)
   
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add peas and stir-fry until bright green, 2 to 3 minutes. Transfer to a large bowl.
   
3. Add the remaining 2 teaspoons 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 to 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 to 8 minutes. Reduce heat to medium and return the chicken and peas to the pan. Cook until heated through.

Nutritional Information

Per Serving: 244 calories; 6 g fat (1 g sat, 4 g mono); 63 mg cholesterol; 17 g carbohydrate; 28 g protein; 3 g fiber; 369 mg sodium; 322 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.

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