How to make it

  • 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.)
  • Heat 1 teaspoon oil in a large nonstick skillet over high heat.
  • Add peas and stir-fry until bright green,
  • 2 to 3 minutes. Transfer to a large bowl. Add the remaining 2
  • teaspoons oil to the pan and heat on high until very hot. Add
  • chicken and cook, stirring, until lightly browned and opaque in
  • the center, about 4 minutes. Transfer the chicken to a bowl with
  • the peas. Add broth and garlic to the pan; cook until reduced to
  • 1 cup, 5 to 7 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.
  • Nutritional Information Per Serving (1-1/2 cups each): Calories:
  • 263, Fat: 6 g, Cholesterol: 68 mg, Carbohydrate: 15 g, Protein:
  • 31 g, Fiber: 3 g, Sodium: 290 mg
  • Diabetic Exchanges: 1/2 Other Vegetable, 1 Vegetable, 4 Very
  • Lean Meat

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    sounds delicious thanks high5
    Was this review helpful? Yes Flag

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