Bright ‘n’ Zippy Chicken Stir-Fry

Prep Time: 5 min
Cook Time: 30 min
Serves: 4

This unique stir-fry dish has a wonderfully bright, tangy flavour, thanks to the prunes added at the end of cooking time.


4 boneless, skinless chicken breasts, cut in 2-inch fingers
1 tsp (5 mL) lemon peel, grated
1 1/2 tbsp (25 mL) lemon juice
1/4 tsp (1.25 mL) salt
1/4 tsp (1.25 mL) pepper
4 oz (115 g) prunes, coarsely chopped
3/4 cups (175 mL) low-sodium chicken broth
2 carrots, peeled, cut in 1-inch matchsticks
1 leek, thinly sliced
2 cups (500 mL) sugar snap peas
1 tbsp (15 mL) butter


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.