Lemony Sugar Snap & Chicken Stir-Fry

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.

From EatingWell: May/June 1998, The EatingWell Diabetes Cookbook (2005)
Yield: 4 servings, about 1 1/2 cups each
Active Time: 35
Total Time: 35


  1. 1 pound boneless, skinless chicken breasts, trimmed of fat
  2. 1/4 teaspoon salt, or to taste
  3. Freshly ground pepper, to taste
  4. 1/3 cup all-purpose flour
  5. 3 teaspoons extra-virgin olive oil, divided
  6. 12 ounces sugar snap peas, or snow peas (4 cups), trimmed of stem ends and strings
  7. 1 14-ounce can reduced-sodium chicken broth
  8. 3 cloves garlic, minced
  9. 1/4 cup finely chopped fresh parsley
  10. 1 tablespoon freshly grated lemon zest
  11. 1 tablespoon lemon juice


  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. Add parsley, lemon zest and lemon juice. Serve immediately.


Nutrition Per Serving: 263 calories; 6 g fat (1 g sat, 4 g mono); 64 mg cholesterol; 17 g carbohydrates; 28 g protein; 3 g fiber; 187 mg sodium; 237 mg potassium.

Nutrition Bonus: Vitamin C (26% daily value).

1 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 1 vegetable, 4 very lean meat