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PrintBright 'n' Zippy Chicken Stir-Fry
This unique stir-fry dish has a wonderfully bright, tangy flavour, thanks to the prunes added at the end of cooking time.
Bright 'n' Zippy Chicken Stir-Fry
4
boneless, skinless chicken breasts, cut in 2-inch fingers
4
1 tsp
lemon peel, grated
5 mL
1 1/2 Tbsp
lemon juice
23 mL
1/4 tsp
salt
1.25 mL
1/4 tsp
pepper
1.25 mL
4 oz
prunes, coarsely chopped
120 g
3/4 cups
low-sodium chicken broth
175 mL
2
carrot(s), peeled, cut in 1-inch matchsticks
2
1
leeks, thinly sliced
1
2 cups
sugar snap peas
500 mL
1 Tbsp
butter
15 mL
Preparation
Serves 4
Cook time :
30 min
|
Preparation time :
5 min
Bright 'n' Zippy Chicken Stir-Fry
1
Place chicken in a medium bowl; sprinkle with lemon peel, lemon juice, salt and pepper, stirring to coat well.
2
In another bowl, place prunes; add chicken broth and let sit about 15 minutes, stirring occasionally.
3
Spray a large frying pan with vegetable cooking spray and place over medium-high heat.
4
Add chicken and cook, stirring, about 4 minutes.
5
Add carrots, then leek; cook about 1 minute more. Add sugar snap peas and butter and continue to stir-fry until chicken is thoroughly cooked and peas are tender crisp, about 3 minutes. Stir in prunes and broth, separating pieces of prunes.
6
Cook about 1 minute more or until hot through.
7
Serve with saffron rice, if desired.
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