I created this recipe using Meyer Lemons
grown on my indoor dwarf citrus tree.
Servings: (4)
Prep: 10 Mins. |
Cook: 15 Mins.
(+ Time to steam rice)

Posted by Sandra


1 meyer lemon, zested, and juiced
1/2 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons honey
2 teaspoons cornstarch
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, trimmed and cut into 1” strips
1 cup sliced crimini mushrooms
1 cup diagonally sliced carrots, ¼” thick
1 cup diagonally sliced red bell pepper, ¼” thick
½ cup diagonally sliced onion, ¼” thick
2 garlic cloves, minced
1 tablespoon chopped, fresh parsley

--Prepared steamed brown rice


(Prepare steamed rice, so it is ready when stir-fry is completed.)

Grate 1 teaspoon meyer lemon zest and set aside.
My Lovely Indoor-Grown
Meyer Lemons

Juice the meyer lemon and whisk 3 tablespoons of juice with broth, soy sauce, honey, and cornstarch in a small bowl. 

Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs.

Add carrots to pan and saute for 1 minute.  Add mushrooms, and bell pepper, and onions to the pan and saute until tender, about 5 minutes. Add garlic, reserved lemon zest, pepper, and reserved chicken and accumulated juices; saute, until fragrant for about 1 minute.

Whisk the broth mixture, and add to pan; stirring, until thickened, 2 to 3 minutes.  Serve stir-fry over brown steamed rice, and sprinkle with parsley.  Enjoy!

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