Lemon Chicken With Broccoli & Red Pepper

Ingredients:

• 356g boneless, skinless chicken breast
• 3 tbsp freshly squeezed lemon juice
• 1 clove garlic, minced
•  1 tsp grated lemon rind

Sauce

• 3/4 cup water
• 2 tbsp corn starch
• 2 pkg no/low sodium chicken bouillon granules
• 2 tbsp corn syrup

Vegetables

• 2 tbsp olive oil
• 3 cups broccoli florets, bite size
• 1 red pepper, medium, cut into long strips
• Sesame seeds or green onion slices for garnish (optional)

Directions:

1. Slice the chicken breast into long strips and place them in a bowl.

2. Mince the garlic; zest and juice the lemon. Add the garlic, lemon zest and lemon juice to the chicken strips and let the chicken marinate for at least 15-20 minutes.

3. Mix together the sauce ingredients in a bowl and set aside.

4. Place 1 tablespoon of the oil in a large skillet or wok. Swirl the oil around so that the bottom and sides of the wok are lightly coated. Place over medium-high heat. When the oil is hot, add the chicken and stir-fry until the chicken is no longer pink. Remove from the heat and place the chicken into a bowl, cover and keep warm.

5. Add the remaining tablespoon of oil to the pan, add the broccoli florets and red pepper strips. Stir-fry for 2-3 minutes or until the vegetables are tender-crisp. Push the vegetables to the edge of the pan.

6. Stir the sauce mixture and then pour it into the middle of the wok, Bring to a boil, stirring constantly. Add the cooked chicken and continue to cook and stir until the sauce had thickened and the meat and vegetables are nicely coated.

7. Serve over cooked rice, noodles or pasta. (Values not added in)

8. Garnish with sesame seeds or sliced green onion. (optional)

Makes 4 servings, each serving has 263 calories, 92mg sodium and 23.1g carbohydrates with ingredients used.

Original recipe found at makegood.ca, rewritten and adapted for low sodium.